Just a short one: If you like something sweet and sour with an intense flowery taste, this may be something for you: Pickled leek and peppers - a nice side dish. I could eat lots of those easily so there is only a little left. Besides: Don't eat the lemon slices - they are just for flavor.
1 bigger leek, cleaned, white parts cut into equal pieces, just a few centimeters long
3 green mild turkish peppers (some sort of pointed long peppers called peperone or peperoni but not the awful hot stuff), stem part cut off, seeds removed and cut into equal pieces (green bell pepper can be used too, but needs more frying time)
1 tablespoon olive oil
1 lemon, 1 half cut into slender slices, the other for lemon juice
1 tablespoon currants
2 tablespoons pine nuts, toasted
1 1/2 teaspoon brown sugar
1 tablespoon dark honey
salt to taste
Fry vegetables in olive oil until slightly coloured, add the sugar and caramelize a bit, add lemon juice and a sip of water, 1 pinch salt, currants, cover with a lid and let simmer until the vegetables are still a little bit chewy but not that crunchy firm anymore. Reduce the liquid by heating up until only a little is left.
Add honey, pine nuts and the lemon slices to the still hot vegetables and liquid, toss and let the pickles sit in the fridge overnight.
The currants add a certain surprising peppery sweetness, so yes, there has to be currants or there is something lacking (for me). They soak up the liquid, some kind of sirupe, nicely and are very tasty.