20121116
Pickled Green Tomatoes
As I was harvesting all our tiny green tomatoes I was pondering what else I could be doing with them besides allowing them to ripen in a cardboard box. My neighbor turned me onto the idea of pickling the green tomatoes. I looked on-line and found a few variations, but everybody pretty much uses garlic, water, salt, dill and a hot pepper. I added a little bit of whey after using those ingredients. This will ferment in a half gallon mason jar for a few days at room temperature and then go into the cheese fridge.
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Cheese fridge?
Yes, we have a little dorm fridge that is hacked with our YATC2 temperature controller. It allows us to run the fridge at 50F so we can age our cheeses and other ferments at a slower rate than room temperature, but faster than our fridge which runs at 34F.
http://screwdecaf.cx/yatc.html
I was daydreaming the other day about what a tomato mead would taste like. Google actually lead to a few recipes. Sadly I didn't have an abundance of tomatoes this year.
I was daydreaming the other day about what a tomato mead would taste like. Google actually lead to a few recipes. Sadly I didn't have an abundance of tomatoes this year.
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