The prettiest are the pickled plums
I had a new crop of Rangpur limes delivered and wanted to try something new-preserved limes. Most recipes are for preserved Meyer lemons which are generally mild but I figured you won't know if you don't try.
I started looking for recipes at Punk Domestics. They seem to have a nice mix of usual and unusual. There were quite a few that all have the same basic idea-mix lemons, salt and juice and let sit anywhere from a week to 3 months. I ended up at West and Wander because there is a recipe for lemon salt as well. Shockingly Delicious and Prim and Primal have the most recipes for using them-everything else vaguely references Moroccan food.
I'm terrible at following a recipe word for word. First off, I have WAAAAAY more fruit than the recipes I find. Does everyone else scale down? Do you really only do a jar at a time? I usually just scale it up and see what happens. For the preserved limes, I cut everything into quarters and tossed with salt rather than try and keep them whole.
I also needed way more juice than the recipes. I'll chalk that up to different type of fruit. So far they look pretty good. I think I will try the next batch with added spices.
I still had extra limes so I made the lemon (lime) rosemary salt.
washing the rosemary seemed tough till I put it in a strainer and swished it around
easy peasy lemon squeezy!
guessing at the proportions
mix and dry in the oven for 30 minutes-not bad! Now I need to find a reason to use it!
Next up the pluots
I decided to preserve them like my Mom used to do peaches.
but DancinTurtle also found pickled plums-lemon, mint, vinegar. Pretty tasty-lightly pickled and refreshing.
All the finished pluot products.
And finally the garden this month
the roses had a second burst of flowers
the apples are getting big
and oh my gosh the blueberries are so pretty. They are sooooo close to being ready...