The answer to this is more complicated than one might think. Spouse requested bread and butter pickles. So she had picked up a couple of packets of bread-and-butter spices from the スーパー.
(should I call these パンとバタ漬物?)
Also I was pickling some loads of beets. That also required a sugary broth. I usually like pickles at around 50% water, 50% vinegar. I also like to have left over brine instead of running out. So each day, I was carrying the broth over from the last and either adding no new spices (for the beets), or more new spices, (for the pickles).
I tend to prefer pickles without sugar, so on the final day I made dill pickles. I carried over brine from the day before, did not add any new sugar, then realized that there is no dill coming up in the garden so I just threw in some spices from the drawer!
Also I been slicing the pickles the night before and salting them and letting them sit in the fridge over night. The Japanese cukes are yummy, and I like the consistent size of the pickles they produce. But they just get thrown in with the other cukes.
I still plan on doing some fermenting soon.
An average two-day harvest, minus 6 big yellow squash that are already sliced and blanched and frozen, and a liter of blackberries.
The 関西 cucumber is the long one. The spiky green ones are the year’s first bitter melons. Garlic is on the napkin. I am still trying to identify some of the tomatoes. There are yellow and green and purple and pink and striped ones. They are all so yummy.
I am still comically desperate about the whole thing. I want so badly to prove that I can produce enough food to be worth while, to make an impact on our food budget. Plus, this is my trial for finding how much I need to scale up to have a vegetable stand. In the last two years, I have purchased two big dump-trucks of compost to expand the vegetable beds (total of $800), plus seeds, a tiny greenhouse for starting seeds, row covers, a small freezer, and a liter of bt. $1200 total. Plus some public water usage. This winter, I will be purchasing one more truck of compost for the final expansion. Also, I would like to make a couple of permanent steel trellises for tomatoes and vines, instead of needing to harvest bamboo each winter. But this is not intended to be a thing that I sink money into. The goal is to produce enough food to pay for everything I am doing.
Here is what is crazy. I work 50 hours a week at my job. For several years now, my spouse has taken much of the responsibility for cooking when I am in my busy season at work. So this is me proving that I can still help to put food on our table.
But, this is so much work, I would be better off just cooking supper.