SUCCESS!! with pickled plum! Just need to dry out in the sun and back into the jars.

Meanwhile made dill pickle using natural fermentation. They then were canned in water bath to stop the fermentation for on the shelf storage.

Right now pickling more dill pickles because I just don't have enough. Some days, I can just sit and eat a whole quart of pickles in one sitting. Another vegetable is pepperoncini again using natural fermentation. I've added bay leaf and few cloves of garlic. After the fermentation, they too will be canned in water bath so they can be stored on a shelf.

My summer turnips were bugged out with wire worm so they were thrown away in garbage. Not risking my compost pile with god awful pests.

Japanese pickling is slightly different than european style. So I'm making shiozuke (pickling using salt and no water) for cucumber, turnip (I have to go buy some. How awful is that!), eggplants. May even try making misozuke (miso based pickling) using summer squash. umm have to pickle some beets too.
And getting around to making basic sauerkraut using our summer cabbage since I'm all out. Later in November I'll make more.

Lastly, I found a place to order plain rice bran so I can make my own nukamiso for pickling vegetables: turnip, cucumber, nasu (japanese egg plants), daikon (big asian radishes). veggies pickled in nukamiso have a very different taste than plain salt based. I think it tastes better. Try it!!

do love my pickles...

Already have about twenty small jars of sweet zucchini pickles. yumm!! My pantry is getting re-stocked!!

and oh yes we do make our own jellie and jams. Home made red currant jelly is yummy!! Strawberry, blueberry, marion berry, logan berries from our yard. Not from my farm.