Lacto-fermented Cucumber Pickles

Our cucumbers are plentiful now but because Summer is quickly approaching they won’t be for long.  Lacto-fermentation is a tried and tested way of preserving in-season veggies for later use, and requires no pasteurization. Preparation Time:  30 minutes Lacto-fermentation Time:  30 – 60 days Note:  The length of time will depend entirely on the level of sourness you like in your pickles. Yields:  1 half-gallon (here) … Continue reading Lacto-fermented Cucumber Pickles

Sandwich Pickles

Crisp cucumber pickles on a sandwich give a nice crunch and flavor burst. The cucumbers in this recipe are cold pickled so, with the exception of adding the boiling hot brine to each jar filled with sliced cucumbers, dill, garlic, and pickling spices, there is no cooking involved.  Once the jars are capped and cooled we store them in the fridge for up to 30 days. … Continue reading Sandwich Pickles

Lacto-fermented Cabbage, Red Beet, and Carrot Sauerkraut

Lacto-fermentation seems to be the rage these days and it’s about time since humans have been preserving vegetables this way for millenia. The term “lacto” refers to lactobacillus, a strain of bacteria common on the skin of most produce, especially those that grow close to the ground.  Without getting into a lot of scientific detail, the bacteria convert sugars to lactic acid which then acts as a … Continue reading Lacto-fermented Cabbage, Red Beet, and Carrot Sauerkraut

Sour Orange Marinated Radishes

This marinated radish recipe is quick, easy and delicious. Add the marinated radishes to your favorite salads or eat them just as they are. Preparation Time:  30 minutes Marinating Time: 1 hour minimum or up to 12 hours Ingredients: 3 medium to large watermelon radishes 6 red salad radishes 6 French breakfast radishes 2 cups chilled sour orange juice* 1/4 cup extra virgin olive oil Kosher … Continue reading Sour Orange Marinated Radishes

Sweet Pepper Glaze

Apricot glaze was the inspiration for this glaze. This glaze uses our sweet peppers.  The orange variety are so close to that of apricots, and while the peppers are not as sweet as apricots they are sweet, hence the name, and they are not spicy at all.  We use this variety of pepper when it is ripe, therefore it will not taste as “vegetal” as … Continue reading Sweet Pepper Glaze

Canned Stewed Tomatoes

It’s January in Florida, and that means we’re in the height of tomato season here, but that won’t be the case once the weather gets hotter. So we can tomatoes (sauce, whole, and diced) to enjoy them when it’s just too hot and humid to grow them. Tomatoes are high in Vitamins A, C, and K, and the minerals iron, potassium, and copper.  Raw, uncooked … Continue reading Canned Stewed Tomatoes

Pickled Green Beans

Our green beans are in season and plentiful now. However, they do best in warm weather, so in a few months with cooler temperatures,  they won’t be as abundant. Pickling and canning several jars now, while they are in peak season, is a great way to ensure that you can enjoy them later when they are no longer available fresh. Preparation Time:  30 minutes Cooking Time: … Continue reading Pickled Green Beans