Summer Pickles

It`s SUMMER!!

There are lots and lots of fresh garden grown veggies!! I love to use these veggies for pickles.

cucumber 2
carrot 1
daikon(Japanese radish) 100gr
green, red, yellow, orange peppers 2@
celery 100gr
califlower 100gr
mushrooms 60gr

garlic 2(crushed)
salt 30gr
water 120cc
vinegar 360cc
sugar 70gr
only laurel and rosemary are required but dill, coriander, mustard seed, poppy seed, black pepper can also be used

1. put everything other than veggies in a saucepan and boil...set aside to cool
2. cut veggies into bite size and dump in a saucepan for a few seconds
3. put the veggies in a large jar and pour the cooled liquid from (2) over them
4. put a lid on the jar and refrigerate...usable after 1 day.... best after 2 days... keeps about 1 week to 10 days

Green beans, snow peas, corn, cabbage, onions, many variations are possible. Try them and find your favorites.
This makes a great side dish or addition to a green salad.

Tonight`s Dinner Menu

Tonight I made Curry Rice for dinner. The curry rice here in Japan is much different than Indian Curry.

The ingredients for tonight`s curry are...pork, onions, carrots, Japanese white radish, garbonzo beans, and shrimp. The curry I make is not all that spicy so I always put a bottle of Garam Masala on the table so my husband can spice it up as much as he wants. Along with the curry rice is a salad with lots of fresh veggies and sweet spring onions and a glass of ice water.

I make this perhaps once a month. It`s good for using up left over veggies in the fridge in a very tasty way.