Today I did some pickling....
I used Jane's Delicious Kitchen recipe book for two of the recipes...Hot Diggedy Chilli Jelly and Squash in Olive Oil.
The chilli jelly is nicely hot, not unbearable...10 red chillies
2 sweet peppers
6 cups sugar
Tablespoon of lemon seeds (pectin rich)
1/3 cup lemon juice.
Blend chillies and sweet peppers, heat to boiling point. Add other ingredients then boil until set. Put into sterilized jars - it yielded 2 500ml jars.
The marrows were a little more complicated, and to be fair, buying the book is highly recommended. I have to harvest all our marrows small now as if I leave them on the plant they get stung.Then I pickled the chillies we picked this morning in my simple mixture from last year.
The bigger chillies were picked a while back and are drying....