Again with the rendered bacon... Yes and I think there will be more where this came from 'cause now the possibilities are endless. Smalec started of as a simple way for poor folk to preserve some bacon fat. Somebody added onions and it was better, somebody added apples and it was better still. I live in Southern California not far from the ocean and apples don't grow in my yard but mangoes do and so could peaches and apricots and nectarines and... Came up with this smalec variation out of necessity and it worked out real nice for me and the futur of smalec production everywhere.
Few thing smell as good to me as onions frying in butter or especially bacon fat. It's always a good start to any tasty sauce or meal. In the Polish village tradition it can be a dish all onto itself. The poor man's answer to the rich man's butter - smalec.
This one, as well as several other recipes I've made, was inspired by the book Jam It, Pickle it, Cure It by Karen Solomon. This is a "must have" book for anybody who wants to make their own condiments, preserves or essentials for fun or for economic reasons. For me hot sauce is an essential.
In SoCal the winter is citrus season - lemon trees, lime trees, mandarin trees, etc are all heavy with ripe fruit. I bet a lot of this backyard goodness just goes to waste. At this time of year, even though I try, the ground under my key lime tree is covered with rotting limes.
Dill pickles, ogórki kiszone, half sours, ogórki małosolne - it's got to be one of my favorite foods. A sour, sour pickle on a slice of rye bread with a little butter, a half sour straight out of the jar as a midday snack or a bowel of sour pickle soup on a cold day - it just makes me feel good.