How did September fly by without a single blog post from me? Too much business travel, that is why! I am glad to be home. Back in September, I taught a canning class for the Ann Arbor District Library, and only 2 people came. I am wondering if the canning fad has officially ended? I made this pickled cauliflower, which is an excellent side dish for a work sack lunch or a picnic. I love making pickles that can stand in for a salad. We made this recipe from the Penn State Extension Service but I subbed in hot peppers for the mild ones. It came out quite good! I entered it into the Downtown Home and Garden pickle contest, but once again, the 1st place winner wasn't really a preserved pickle. It was some cucumbers marinated in lemon juice in a jar. I finally broke down and wrote them a message about having a separate category for those kind of pickles. After all, you don't need to buy a case of canning jars if you are making a refrigerator pickle like that, or freezer jam. Anyway, if you want to make a *real pickle* try the Penn State recipe! It's great....I've also made it with brussel sprouts before. Delicious!
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