… and Saturday and Sunday.
As shown we are drowning in tomatoes. And, other things. Which are “pickle-able”.
I pickled shallots, cucumbers and peppers today. Did Peter Pecker pick those peppers? No, and neither did I. They were in the CSA share this week.
I made a simple pickling spice mix. Added it to a mix of four to one, vinegar to water. Got it boiling. Blanched the veggies first. Sterilized the lids and seals. Came up with a few jars of “refrigerator’ pickles. These are easy to do. No canning techniques necessary. Just consume them in a week or two.
As for tomatoes. I did two pints of sauce today.
This is a chunky tomato sauce. A number of blanched tomatoes stood by while I sweated onions, carrots, minced garlic, basil, thyme and oregano. Oh yeah. Salt and pepper.
I ended up with two pints ready to go into the freezer, to make those cold winter nights remind me of summer.
More tomorrow, when I blanch and fill green peppers with a sausage mixture. A feast that makes Stouffer’s look pathetic.
The freezer is filling up. That’s for sure.