7/26/2019 – This recipe was inspired by the one at Bell Canning’s site here. We used fresh green tomatoes and jalapenos from our garden. We liked it a lot and should make more. Served it at the Family Thanksgiving lunch and it was VERY good.
Continue reading7/23/2019 – We’ve been wanting to make a green salsa with the green tomatoes and today we were inspired by the recipe here. What we did turned out very hot but had a good flavor.
Continue readingThis was inspired by a Bobby Flay Recipe here from his Mesa Restaurant. This is an unusual potato salad as it includes tomato and garlic.
Continue reading7/19/2019 – Mary trimmed the stems from fresh small okra pods from our garden. She stuffed them tightly into a wide-mouth pint jar with garlic chunks. On 7/23/2019 we tried them. They were crunchy and had a good flavor that was to some extent the taste of the fermenting but also the okra taste was there. We will make more. Also in this post is the 2nd ferment.
Continue reading7/18/2019 – This was part of a recipe for a portabello mushroom sandwich. We made it too try with various dishes and it was very good. One was on a slice of tomato as a side dish. A slice of red onion with the tomato would have been great. The fresh basil from our garden made it special.
Continue reading7/16/2019 – Jalapeno peppers fresh from our garden. Stemmed and cut in half leaving seeds. Add three cloves of garlic to each of the two pints. Tried them after a week and they are painfully hot. Tried them a week later and one small piece chewed twice had to be spit out and my face, tongue, and lips burned for the rest of the meal. Had to throw them out.
Continue reading7/16/2019 – The ferment is essentially the same as our second that had been made in Houston on 10/15/2017 with a 6% brine and store-bought peppers and carrots.
This time we used jalapenos grown in our garden and picked the last couple of days.
This was the third preparation of B&B pickles based on the prior two here and here. This has the reduced sugar used in the second prep and increased spices. It also has a lot more crisping agent based on the reference at the bottom of this post. Mary liked them a lot. Even on 9/26/2019, she was raving about how much she liked them. She served them as part of the appetizers for the 2019 Thanksgiving family and friends lunch and was even asked for the recipe.
Continue reading8/11/2019 – This journal entry will be left up even though both ferments were a total failure. In both cases, the cucumbers were soft and almost mushy. The dill flavor was lost in the ferment taste. The second ferment was also salty. Maybe, there is a way the pickles could be made via fermenting but at this point, we doubt it will work for us.
Continue reading7/15/2019 – This style is Mary’s favorite. I added more dill this time as the 3rd batch had more and she liked it a lot. But, this level of dill was too much. Next ferment will be like the 3rd.
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