Most recently, canned pickled mushrooms from Preserving by the Pint. The mushrooms called for in the recipe were oyster mushrooms, but a pound would have cost me $16, so I emailed Marisa and asked her if I could sub in other mushrooms. She said yes, so I used a pound of local, organic criminis for $4. I've asked Marisa several canning questions over the years, and she has always been very prompt and helpful. I love that.
I was curious about the flavor of the pickled mushrooms, so we opened a jar after a week. We ate them next to a farmer supper Rebecca told me about: roasted (or fried) potatoes with baked beans, hard-boiled eggs, and vinegar on top. So delicious and simple. I added a green salad, too.
And after months of shopping for oil and vinegar cruets in thrift stores, Etsy, eBay and the like, I remembered our local restaurant supply store and found a classic set with a handy holder for $7.
I was planning to cover the pouring holes with a plastic bag and rubber band because I was worried that the constant exposure to air would degrade the oil and vinegar. Pretty ugly, I know, but I couldn't figure out how else to do it.
Then my husband watched me knitting (and boy, do I need to write a knitting post!) and suddenly asked why we couldn't pop those little silicone point-protectors on top of the cruets?
Genius! So I took a coupon and went to AC Moore and look at the funny little lids on my cruets! Four dollars with a coupon, the largest size they had. I'm very pleased with my functional, nice-looking cruets and my pickled mushrooms.
More canning projects to come - I'm still hibernating inside due to the weather and the baby is still inside due to her age. Let the work fly!