The other day I wasnâ€™t paying close enough attention to the weather and didnâ€™t realize that we were going to have a light freeze. It probably just barely hit 32, and I imagine that it didnâ€™t stay there for long. However, it was long enough to kill almost everything in my garden! I had heirloom tomatoes, squash, jalapenos, figs, cucumbers and a lot of basilâ€¦.all froze and were killed off.
I had several small green heirlooms and several small jalapenos that I was able to save, but I wasnâ€™t sure what I should do to salvage this travesty of nature. The internet to the rescue. After sharing on facebook, a fellow foodie, Brad Murano (http://murano.typepad.com/), suggested that I pickle them and even pointed me to a recipe featured on foodwanderings.blogspot.com.
Can I drop any more food blog names?!?!
I went to the store to buy the few things I needed for the brine.
I couldnâ€™t find juniper berries, so I left them out, and I added both the tomatoes and jalapenos and pickled them both. I am rife with anticipation at tasting this; I have to wait at least 2 weeks for the pickling process.
It turned out looking and smelling extremely good.
I love having foodie friends that I can bounce ideas off of, and receive help when I canâ€™t decide what to do with certain items.