Day 2, and these pickles are looking good. Marina, we cannot wait to try these! I was so intrigued by Marina’s brining method that I started some green beans. The green beans are brined, but 1/2 cup of vinegar is added to the salt water brine. Thanks to Mary’s compelling description of our Co-op, we were gifted with about 7 dozen large, ripe and juicy Meyer lemons from Shawn D on Mulholland, around the corner. Top preserver Linda and Mary came over to the Co-op test kitchen and we made two batches of Meyer lemon Ginger Marmalade. The first batch used 5 cups of lemons to 1 cup of ginger ( the fruit is cooked with 6 cups of water until tender, then we add 6 cups of sugar to reach gel stage), and the second batch used 2 cups of ginger to 4 cups of lemons, the one described in the recipe published.
The three of us are ginger aficionados, so we were just cleaning the pot with a spoon. Yum…
But I really do have to put out a special thanks to my family, and especially my husband Josh, who gave me another set of my favorite Kyocera knives at Christmas.
These knives make the work time fly by, as they are simply the best knives I have ever used. Many nights the family comes home to a counter covered in jam pots and fruit and a table laden with Co-op jars. Marmalade is not a dinner for these growing lads, but they are so supportive that an omelet works just fine. Lucky me.