If I had my way, I would be spending the entirety of my vacation this year pickling everything in sight. I am hopelessly enamored with preserved vegetables. If there was fruit in season, I would be making jams as well. As it is, I have already done another five jars of tomato jam and I have plans to do more.
This is a dill pickled cauliflower with carrots, garlic, sweet red pepper and cayenne. When I bought jalapenos for pickling (yes, I did those too) I asked the lovely farmer's to let me have a half dozen or so beautiful cayenne peppers. I ended up with eight pints, so some will be more mild, but I don't care. Cauliflower is more dense than a green bean, so these will need to sit. Despite what anyone in my family may be thinking, these are mine, all mine.
Add also to the list of things I have "put away", four or so pints of jalapenos, half a dozen pints of a salsa that while I do not love, will no doubt make a good base for such things as chili, five more half pints of jam, and as we speak, jars are heating up for pints of tomatoes. They are once again overflowing the kitchen counter, and I just had to do something.