There was also leftovers (not of the homemade pickles!). A lot of leftover veggies. Celery, beans and sweet peppers to be precise. Neither of us much like celery, only I like beans and while we both like sweet peppers, six seemed excessive no matter that four had been claimed for lunches. Oh yes.. and leftover plums and grapes at the stage of now or compost. Now it was.
But pickles make everything better.
Grapes are a fridge pickle. Plums I decided to process. Both of the fruits got the same treatment. Raw pack, brine poured over and then processed or fridged.
2 c cider vinegar
2 c sugar
1 tsp kosher salt
Mix and boil. Pour over raw packed fruit.
In the 500ml jar with the fruit went 2 small cinnamon sticks, 4 peppercorns, 4 cloves and 2 all spice berries. Process for 10 min.
As usual they're raw packed with spices, and then brined and processed. 500 ml jars, and into each one went:
A few red pepper strips
A jar length of green onion
The celery got 1/2 tablespoon of dill seed.
The peppers and beans got fresh dill weed shoved in until I was bored of shoving. (I fear not enough. We'll see)
4 c white vinegar
4 c water
1/4 c kosher salt
1 c sugar
Boil to get everything combined and hot. Pour over veggies into jars and process 10 mins.