some of the last take from my organic garden
green tomatoes, cayenne and basil
fresh green tomato pickles
OK. I went to hear Sandor Katz
last weekend and he is the Wild Fermentation
author, and kraut, yogurt, vinegar, food preserver extraordinaire! Well, I really learned a lot, and I am not scared to try and make my own now. Basically, all one needs to make pickles is salt, liquid and cucumbers. Any veggie will do he says.
Well, I went home after the workshop, and started to close down my veggie bed. I had a bunch of basil, cayenne and green tomatoes. I thought I would like to make some fresh green tomatoes. I found a recipe on the internet, and here it is.
Boil the jar.
Rinse the tomatoes and cayenne.
the ratio is
1 pint water
1/2 cup vinegar
2 tablespoons salt
1 minced garlic
bring these to a sturdy simmer and make sure all the salt is dissolved
Put tomatoes and cayenne in a sterile jar
pour hot liquid over the tomatoes and cayenne
cool on the counter
close the lid and put in the fridge
Wait at least a few days before eating
Eat within a few months
Watch for mold etc, and don't eat if mold develops