Giardiniera is a Italian Relish which is literally the end of the Harvest which is pickled for the Winter months. Everything that is left at the end of the growing season goes into pickle jars, and get preserved for times when fresh vegetables are not available. So we have some of this, and some of that, throw in some hot Chiles, and spices, then let them fermet until they are nomlishious.
Thursday, March 20, 2014
I tried one of my Sour Pickles last night. They are about two weeks old. They are crisp, not mushy, and have picked up the pickling spices well. They are a little salty, but that is OK. Look at the color, nearly perfect. This is what a pickle should be, crisp, never cooked like those Claussen Pickles. The only draw back is the brine is still a little cloudy, which makes me think that the store bought pickles are Lacto-Fermented in brine, and then bottled in a fresh, or clarified brine. The Okra Sour Pickles are really good too...
Friday, March 14, 2014
I was at Rosemeade market last Saturday, and noticed they had a new crop of fresh Okra from South Texas. I love pickled Okra, and now is the opportunity to make Okra Sour Pickles. So I bought 1.5 pounds of fresh Okra, and 1.5 pounds of small pickling Cucumbers. The brine I make is roughly 5% salinity, and to make it boil 1.5 Quarts of Vitalized Water, and added 4.5 tablespoons of Sea Salt. Then let the brine come back down to room temperature. This is important because we do not want to cook the Okra, or Cucumbers.
Wednesday, March 5, 2014
There was one night about a week ago where the temperature dropped below freezing, and I lost a few of the Baby Tomatoes. Then last Sunday we got Thundersleet, which is a thunderstorm coupled with freezing conditions, and you get frozen rain, not good for Baby Tomatoes. So, I moved all my annual sprouts to the kitchen table. The Thundersleet is pretty to look at, but it makes gardening tricky.