Pickled Green Tomatoes

Last year after having to replant the garden in late june (dog went de-weeding) I had several tomatoes plants with green tomatoes on them. Being that I hate wasting food and especially since I had to replant most of those plants after the earlier incident I didn’t want to just toss them into the compost pit. So after some searching I found this online, but sorry I forget where.

• 2-3 pounds firm green tomatoes, large or small
• 1 large or 2 medium onions, quartered or cut into 8 pieces
• 4 cloves garlic, halved lengthwise
• 3-4 bell peppers, red or green, seeded and each cut into 6 long pieces
• 3-4 fresh or dried chilies, halved lengthwise with scissors but left attached at the stem
• 4 bay leaves
• 2-3 tablespoons coarsely crushed coriander seeds

The Brine:

   • 1 quart white vinegar 

   • 1/2 cup water
   • 2 tablespoons honey 

   • 3 tablespoons salt
   • 2 cinnamon sticks

Cut the tomatoes, onions, peppers and garlic and layer them in clean jars with the chilies, bay leaves and coriander seeds.
Mix all of the brine ingredients in a pot and bring to a boil.
Cook, stirring, until the honey and salt are completely dissolved.
Pour the brine into the jars covering the vegetables, leaving 1/2 inch head space.

Seal the jars and process

My Sister loves this and between her and the wife the 8 jars I made didn’t last very long.

Ginger

So my wife calls me a Spice Snob, along with a few others that I will own up to (Sauce Snob comes to mind)

The truth is I like to use fresh ingredients, and I have learned that using fresh spices (and herbs) makes whatever I am cooking taste better. And let’s be honest, we want it to taste better.

So the other day I purchased some ginger to put in a Pineapple Chicken dish I was making and as aways I was wrapping up the Ginger root to put it back in the refrigerator when it occurred to me, there has got to be an easier way to store and preserve this stuff. I have had to throw out several roots over the past couple of years because I just don’t use them fast enough.

A quick Google search netted me a simple way to store.

1. Peal the Root as normal

2. using my micro grater – Grate the whole root onto plastic wrap

3. Roll Plastic wrap into a “Log” shape and tie ends with cooking twine

4. Place in Freezer.

And behold a Ginger Log !!!

To use I will just remove a few teaspoons full by cutting and returning to the freezer. No more wasted Ginger root.