Pickled Green Tomato

As I will be away for at least 15 days, things on the home front need to be attended to. I was mainly concerned about all the unripe tomatoes that I do not want to be wasted. Just a few days before leaving, I decided to pick all the green tomatoes off my plants and preserve them, so I would not come home to a mass of rotting fruits.

Method:

1. Wash and slice the tomatoes
2. Wash and sterilize the jars (this time I sterilized them under direct sunshine)
3. Prepare the brine (boil the water for 10 to 15 minutes, add 1 tbs of sea salt for each cup of boiled water. Stir until the salt is dissolved and mixture cools)
4. Slice garlic
5. For flavoring, I put a few Black Peppercorns, Coriander Seeds, Cumin Seeds (Optional you may also add Dill seeds, Bay Leaves, Pepper Flakes or any other flavor you like)
6. For the 2 cups of the prepared brine, I added 1/2 cup Apple Cider Vinegar
7. Assembling the jar, start by adding the seeds at the bottom of the jar. Next, add slices of tomatoes and garlic. Keep alternating till you fill the jar. finally, add the brine mixture. close the Jar tightly turn it upside down overnight. To develop a stronger and better flavor do not open before the pickle is ready. This will take a few weeks

I am so looking forward to trying my tomatoes over salads, as burger toppings, Roast beef sandwiches or a condiment to compliment your beverages.

Meanwhile, I was also pickling peppers that were ripe too. These fiery pepper slices are great on just about any dish. In addition to the kick, these peppers also provide naturally occurring probiotics that come with Lacto-fermentation (this process is for preserving food, mainly vegetables).

Fermenting any vegetable is a simple process. The key is to always use the right amount of sea salt and boiled water.

Lets begin!

Note: always remember the following steps and apply them to your pickling process.

Method:

1. Boil the water for 10 to 15 minutes. Add and dissolve the Sea Salt. Let it cool completely.
2. Wash and slice the peppers. (I used red and green hot peppers)
3. Wash and sterilize your jars
4. Begin by adding your sliced peppers (optional sliced garlic)
5. Add the brine to the brim
6. Seal the jars and turn them upside down overnight
7. Store away from direct sunlight

“What did the roast beef and cheese sandwich say to green tomato pickles?”

“You complete me!”

Enjoy your pickles! With love, Jahna