Although not officially retired yet, ever since my husband Rich has decided he's going to retire in the next couple of months, he seems to think he is as an accomplished domestic “king”. From thinking he is now a gardener extraordinaire to a cook worthy of his own TV show on the Food Network, I’m sure I’ll have material enough to share on this blog, as well as a blog dedicated solely to him and his self imposed sultanhood. (There will be no more blogs though)
Over the past few weeks, Rich has decided he is a graduate of the Ball University Advanced Food Preservation Class. No, this class does not exist in reality, but to see and hear him in the kitchen (except for the gash he just put in his head from the stove hood), you’d think he is talented enough to have a second career as a Ball Corporation employee.
To Rich’s credit, he has made some delicious pickles , both Bread and Butter and Dill
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| Bread & Butter pickles ready to be processed. |
While on a trip to ME last winter, we bought this terrific zucchini relish at an arts and crafts sale. I saved the label to attempt to copy it this summer. It was that good!
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| Zucchini relish after setting overnight in pickling salt. |
So here it is, with some adjustments because I didn’t know the exact measures or directions; those came from viewing similar recipes on the internet and improvising.
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| Cooking in the brine. |
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| Pressing out the salt water. |
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Ready to can.
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| Done. |
So how was it when Rich was finished with it?
Well, let's say we're trying to figure out a name for his professional label - Uncle Reek's Relishes?
It is that good!
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