second week of classes...

So after a very hectic 2 weeks of running from the registrar to the admissions to math placement exams to grad admissions back to admissions to various professors and department heads, I'm finally enrolled in organic chemistry and an online statistics class.  I have no idea, why it was so complicated, but it took me 1.5 weeks to sort it all out.

Anyway, finally its done.  Even though its not completely over yet, since I need to figure out how the online class works, I have received no information, and no information is available on any login sites through the university.  I guess I will be patient and enjoy the as of now.. empty time.

I brought home another 7 boxes of peaches from the farm last week.  Saturday I was able to freeze over 30 bags, fill my dehydrator with em and I managed to make some peach pickle!

The peach pickle is actually a twist on mango pickle which is popular in India.  Actually there are many varieties of mango pickle in India, and it wasn't easy finding a recipe that I wanted to use online.  I ended up with this one, found from http://www.manjulaskitchen.com/2013/05/27/mango-pickle-aam-ka-achar/ :


Ingredients:

• 1 large green mango raw pickling mango/about 2-1/2 cup cubed mango (they are available at Indian and Asian grocery store)
• 1 tablespoons salt
• 1 teaspoon red chili powder, adjust to taste (lal mirch)
• 1/4 teaspoons turmeric (haldi)
• 1 tablespoons coriander seeds crushed(dhania)
• 1 tablespoon fennel seeds crushed(Saunf)
• 1 teaspoon fenugreek seeds (sabut mathi)
• 1 teaspoon nigella seeds/kalonji
• 2 tablespoons mustard oil or olive oil

Method

1. Wash and dry the mango, cut in small cubes with skin.
2. In a glass bowl put the mango with salt and mix it well.
3. Set aside for about 3-4 hour. Mix and by this time there will be some salt water. Squeeze the mango, and save the water, as we will use later.
4. Spread the mango slices over dry surface and let it dry out preferably in sun light for 4-5 hours. Mango slices should be little dry but still moist. Note: Mangoes will reduce in volume.
5. Add all the spices to salt water and keep it aside.
6. Mix spices, water and oil to mango slices.
7. Keep the Mango pickle in glass jar with lid on. Pickle should be ready in 4-7 days. Mango slices are nicely marinated with spices.

I ended up only using half the amount of oil the recipe asked for... hopefully it doesn't spoil the final product? I shall find out in a couple of days!!! Intense. Lol.


So I just replaced the mango with peaches.
I made 3 bottles of it.  we will see how it goes.


I was also given several cucumbers, I would love love to make sweet cucumber pickles.  I have never made them before, and I need to figure out exactly how it all works!  If any of you all have any favorite recipes I am definitely interested :):)  Or advice on mango pickle.... this is a whole new world for me .. in a good way!