I haven’t posted in a few days because I have been turning this*
We had an entire crisper full of pickling cucumbers and okra that really needed to be used up right away in addition to several dozen ears of corn from my parents’ farm, five eggplants, several bell peppers, a small basket of hot peppers, and nearly twenty pounds of tomatoes.
The first five pounds of tomatoes were sliced thickly and roasted at 250 degrees all day until they became dry and pliable, like sun dried tomatoes. These went into a quart sized freezer bag and will be used in pastas, pizzas, and soups this fall and winter.
The next batch of tomatoes was used to can up 7 half pints of Ball’s Creole Sauce. The corn was made into corn salsa and corn relish.
I made seven pints of the garlic dill pickles from Marissa at Food in Jars. Go check out her site. It is an amazing canning and preserving resource.
Finally, I still had some lemon cucumbers left over from the other day, so I decided to make a half gallon jar of some more fermented pickles, like the kimchi. I just sort of threw some things that we had in the fridge together and came up with this refreshing recipe. I based the proportions on the lemon cucumber recipe that I found at Healthy Green Kitchen.
•10 large lemon cucumbers, cut into wedges
•1/2 of a large onion, sliced
•2 cloves garlic, minced
•1 inch piece ginger, minced
•1 Tablespoon dried mint
•1 hot pepper, sliced into rings (optional)
•2 Tablespoons sea salt
Toss the cucumbers, onion, garlic, ginger, mint, peppers, and salt together in a large mixing bowl. Pack into a half gallon glass jar. Use a spatula to press as much juice as possible from the cucumbers without smashing them. Add water to cover, if necessary. Cap tightly and set on the counter for a couple days, until slightly bubbly. Store in the refrigerator.
*I have a lot of green tomatoes because I planted them way, way too close together, and in the process of picking the red tomatoes underneath the plants, a few of the limbs fell off. I’ll use some of these fresh and can the rest once they turn red.