Preserving the moment

I was so relieved and excited to discover that another friend of ours (incidentally, the one I made sausages with) is also into pickling and preserving. I was also pleased to read this article in Epicure (The Age) this week that showed that it's not just us (excluding people >60 or in the CWA) that are doing it either.

And this is only a small sample of our preserving efforts.


We made:

• Preserved lemon (both sweet and salty)
• Preserved orange (sweet)
  
• Preserved tomatoes
• Tomato relish
• Pickled onions
• Mango chutney
• Pickled cabbage
• Pickled chilis and peppers
  
• Preserved tomatoes with garlic and basil