March Already?!

Poof! 

And just like that, we’re almost at the end of the first week of March. Where did that go?

It’s been busy here, as always. The collection of pickles and preserves is growing nicely.

Between work shifts I’ve even managed to sit and relax with some hand sewing. I also had to put a notice on the door of the big fridge where all the preserves live. Yes, I know they don’t need to be in the fridge, but a few years ago, when I first started this preserving journey I had no cupboard space left and the spare fridge was empty… so naturally, I filled it!

The notice now instructs Tony to use items from the top shelf first. If I don’t remind him, he’ll just keep taking the possum's pickles from the bottom shelf and ignore everything else. When I had a good tidy-up a couple of weeks ago, I found jars that were four or five years old. Only two or three, but still — they need to be used. He has been told!

Yesterday I added even more to the collection. We have a glut of courgettes and something needed to be done, so I got busy. I left the jars to cool overnight and couldn’t resist taking this photo this morning as the sun crept over the windowsill and made them glow.

Here’s the recipe…

Sweet and Spicy Courgette Relish. 

4 Cups grated courgette. (Zucchini). 
2 Cups finely diced onion.
2 cups finely diced bell peppers.
1 tablespoon of salt.
1.5 cups apple cider vinegar.
2 cups granulated sugar
1/2 teaspoon ground turmeric
1/2 teaspoon celery salt
1 teaspoon mustard seeds
1 teaspoon red pepper flakes. 

Place all of the chopped veg into a large bowl, sprinkle with the salt and almost cover with cold water. Give it a stir and allow to sit for 4-6 hours.

After soaking drain and rinse. Pour them into a clean towel, or I use a muslin bag. Give them a good squeeze and remove as much moisture as you can. Set aside.

In a large pot mix together the vinegars, sugar and spices. Bring to the boil stirring to dissolve the sugar and combine the spices. Add the veges, stir until thoroughly combined.

Bring the mixture to a gentle boil and reduce heat to simmer.

Cook uncovered for about 30 minutes, stirring occasionally.

Spoon into sterile jars and seal.

Sit back and listen to the lids popping as they cool.

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Once the cauldron was washed up and put away, I pulled out the label I’d made for Jiffy and Josie’s quilt. I had a lovely afternoon listening to lids popping while I embroidered the label. Don’t look too closely at my stitching — I need practice!

Here it is, all stitched and attached to the back of the quilt.

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The date for our journey to the wedding is drawing very close now, but I’m not excited yet. It still feels unreal. Add in recent events and I do worry — we’ll be flying with Emirates, hopefully through Dubai. Maybe by the time we’re due to fly, a workaround will have been sorted out. World peace might be too much to hope for, but a different route would be nice. Fingers crossed.

As you may have worked out, I have my three rostered days off before working the weekend. On today’s list: make another batch of courgette relish, a batch of Evil Chilli Chutney (I might wait for Tony’s help with that one), have a turn about in the garden, take a trip to the garden centre, and make time to slow down and sew.

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