Epic preserving weekend!

Well, I got gifted produce, as usual. A bag of apples, 2 bags of persimmons, 3 bags of mixed peppers, and 2 bags of herbs. 2 jugs of vinegar too! So, I had to preserve something.

First, I hung some tarragon, dill, and bay leaves to dry.

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Then, I made some mixed herb red wine vinegar, dill white vinegar, and salted mixed herbs.

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Pickled some persimmons in a sweet saffron brine that will make a delicious shrub. And harvested and pickled some dill gherkins. These are refrigerator pickles, and I canned 4 small jars of the persimmons.

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Then, I made some roasted red pepper spread and canned it.

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And, because I’m weird and can’t throw stuff away, I took all the pepper and herb trimmings and an onion and made some stock.

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Whew. We also made a batch of beer, a Belgian strong ale. And, this week I only have to make persimmon chutney and marmalade. At least Christmas gifts will be easy. Here’s the recipes.

Persimmon pickles
http://hitchhikingtoheaven.com/2012/01/pickled-fuyu-persimmons.html

The salted herbs are apparently. French Canadian tradition and couldn’t be easier. Chop herbs finely, add to a large bowl a bit at a time and sprinkle with salt. Probably a teaspoon per 2 cups herbs. Mix up and add to a jar and keep in the fridge.

The herb vinegar is just as easy. Pack a jar full of fresh herbs and cover with vinegar. Leave at room temperature and let sit for 4-6 weeks. Decant into smaller containers and discard herbs.

The red pepper spread is from the Ball book, but I added some smoked paprika.

http://www.freshpreserving.com/recipe.aspx?r=60

And the gherkins I just added a teaspoon of salt to about 2 cups white vinegar and a few black peppercorns. A sprig of fresh dill and a clove of garlic per jar make things tasty. Cover the cukes with the brine and pop in the fridge once they are cool to the touch.

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