Monthly Archives: September 2015

Herbal Heirloom Tomato Pickles.

We love using lemon basil and Russian Red garlic. Make sure the tomatoes are firm; otherwise, they will fall apart when pickled. You could use a combination of tomatoes; we used cherry tomatoes, heirloom tomatoes and green tomatoes, cut in half. We used dill sprigs in our pickles, feel free to experiment. 2 cups tomatoes, vertically quartered 2 to 4

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Rosemary and Sage Quick Pickles.

A definite favorite in our home! The flavorful combination of rosemary and sage infuse a subtle taste to these unique pickles. 1 small red or white onion, thinly sliced OR 1/4 cup chives, chopped 2 cups cucumber, sliced 2 to 4 sprigs rosemary 4 to 8 sage leaves 1/3 cup cider vinegar 1 tablespoon kosher salt 1 cup cold water

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Pickled, Preserved and Frozen Foods.

More and more folks are growing their own fruits and vegetables. Summer and Fall presents us with an riches as an avalanche of tomatoes, peppers, cukes, corn, peaches, plums, and other fresh produce flood farmer’s markets, fruit stands, roadside stalls, and even supermarket shelves. The flavor of this sun-ripened produce is at its peak, and following the simple law of

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