Fermented Salsa

I LOVE this salsa. I love the way it smells and I love the tang it adds to anything you mix it with. I love that it is healthy and fresh, and I especially love how quick and easy it is. One of the great things about fermenting to preserve food is that you can do it each week without all the pots and pans and heat and time.

Ingredients

2-3 lbs of roma tomatoes

1 large red onion

1 medium spicy pepper ( use what your family likes, just not a sweet pepper for this recipe)

4 cloves of garlic

1/4-1/2 cup of cilantro

Process

Chop the tomatoes into cubes, mince all other ingredients.

Mix everything together in a big bowl.

Add 2-3 tablespoons of salt, mix and let sit for 15 minutes ( I base the amount of salt on the amount of tomatoes, we are trying to create a 2% brine, which means a tablespoon of salt to each tablespoon of water. But, we don’t want it to be too salty either. You can taste it after 15 minutes)

Pack into jars, pushing down the contents until the brine rises to the top.

Add a weight to hold down the tomatoes, anything that rises to the top can encourage mold.

Let sit on a shelf for 3-5 days, burping every day or so.

Once it reaches the tang and bubble that you desire, enjoy. Refrigerate at this point to stop the fermentation process.

Beach Salsa

Fresh Salsa: Easy and nutritious summer snack.

Soon I will be simmering and lacto fermenting salsas for the fall and winter in great quantities, but none of those are a meal in themselves like Beach Salsa. In summer I keep a couple of jars going at all times because its a great way to be prepared for impromptu trips to the beach or woods or park or friend’s house.

It hits all the notes of summer AND the kids eat it and get filled with food their bodies can use in the sun and wind and water. Win all around. Plus, its easy. Especially in summer I find that pre-prepped foods go a long way to making spontaneous plans enjoyable for me as the one responsible meals. I want to say “yes” to all the fun and we know that will catch up to us when the whole crowd starts complaining out of hunger! Especially if we are hungry too!

• The recipe can be made with, without, or with any quantity of black beans. Adding the beans adds additional fiber ( makes them full longer and improves digestion) and protein. You can read more about the importance of fiber in my article in The Harvest Herald from the Blue Hill Co-op.

Beach Salsa

Ingredients:

1 pint of cherry tomatoes

1 bunch of red spring onions

1 quarter of red onion ( finely chopped)

1 red pepper ( finely chopped)

1 hearty handful of cilantro ( I’m a more is best cilantro fan, adjust to your own taste)

1 clove of garlic

1/4 tsp salt

1/2 tsp cumin powder

1-2 cups black beans

juice from one lime

1 tablespoon rice vinager

3 tablespoons olive oil

Directions:

Quarter and chop the cherry tomatoes

Add chopped spring and red onion and red pepper

Mince that cilantro and toss with the veggies

Use a microplane rasp grater to grate the garlic and mix to combine

Add salt, cumin, and black beans

Drizzle the juice from one lime, the vinegar, and the oil

Mix it all together throughly and let it marry in the fridge for a few hours ( or pack it up and hit the road)

Enjoy with chips, on a salad, or in a wrap.

Lacto Fermented Cucumbers

Lacto-Fermenting Cucumbers. See all those bubbles!!

Recipe #2 in our pickling 3 ways series: Lacto-fermented Cucumbers

Lacto-fermenting is a simple and easy way to preserve food a few months. And oh so delicious. I mean, once you start lactose-fermenting you usually can’t stop because you body craves this delicious and nutritious magic. Lacto-fermenting works with a salt brine. The salt brine kills off bacteria that can harm us, and then the beneficial bacteria can multiply. As they multiply they make our foods delicious! Lacto-fermented foods are tangy and effervescent.

Lacto-fermenting is very forgiving in the preservation sense. As long as you keep the foods submerged in the brine, they will preserve well. But, you must be considerate of the brine strength ( foods aren’t too salty) and the flavor combinations.

Lacto-Fermented Cucumbers

Ingredients:

6 tablespoons of kosher salt

6 cups of water ( if you have city water consider using spring water or a filer that removes chlorine, higher levels of chlorine may effect your results)

8 medium sized pickling cucumbers

8 cloves of garlic

2 tsp black peppercorns

1 tsp coriander seeds

1 tsp mustard seeds

8 sprigs of fresh dill

4 quart sized glass jars with tight fitting lids ( almost all of my canning jars are repurposed jars)

Directions:

Wash all your cucumbers and trim the bottoms and tops

Fill a separate jar or pitcher with 6 cups of water and 6 tblsp of salt, stir to dissolve and set aside

Crush each clove of garlic and place 2 in each quart jar

Evenly divide spices between jars

Place one sprig of dill in each jar

Slice cucumbers length-wise into spears ( each will need to be cut into 4-6 spears)

Trim cucumbers in length so they fit in the jars with a few inches to spare

Pack the jars with cucumbers, pack them tightly so they have no room to move

Place a spring of dill on top of each jar and then push it into the cucumbers so it stays wedged under the brine

Pour brine over each jar until everything is under water ( leaving a little head room)

Tightly lid jars, store in a cool, darkish, easily accessible locations.

Burb the jars daily. They should start to fizz a bit when you open them ( make sure you do this to release pressure so they don’t explode!)

Now, deciding they are ready. I’m sure there is some science to this but it is more intuition and taste buds. The factors of what went into the jars change based on rainfall and sunshine. I believe these that I made will be ready in about 4 days. I say they are ready when I try one and want to eat another and another ( seriously).

Once they are fermented to the flavor you like, put them in the fridge. They will keep a few months, but they probably will not last that long. xxoo

Pickles (way one of three)

Refrigerator Pickles

I am the lucky recipient of a full box of cucumbers so I will be pickling all week! My family has three favorite recipes for pickles and I will share them as we process.

This recipe is for refrigerator dill pickles. They are simple, quick, and delicious. Its a great place to start if you are new to preserving or pickling. And the flavor is most similar to what we expect pickles to taste like ( from the store).

Refrigerator Dills

Ingredients:

5 large cucumbers suitable for pickling ( small seeds, thin skin)

3 cups of water

6 tablespoons of white vinegar

3 tbsp kosher salt

2 tsp black peppercorns

1/2 tsp coriander seeds

1/2 tsp mustard seeds

4 cloves of garlic

8 small sprigs of dill

Directions:

Mix the water, vinegar, and salt together in a large jar or pitcher. Shake or stir until all salt is dissolved. Set brine aside.

Set out 4 pint sized jars.

Crush cloves of garlic and place one in each jar with one small spring of dill. Sprinkle 1/2 tsp of peppercorns in each jar. Follow with 1/8 tsp of coriander and mustard seeds.

Fill the jars with cucumber sliced in spears or rounds. Pack them tight!

Place a sprig of dill on top the the cucumbers.

Pour the brine over each jar until the cucumbers are covered completely ( you should have enough brine to do this with a little left over).

Put the lids on jars and shake them a bit to mix ingredients throughout.

You technically can eat these after a few hours, but they will be best after 2-4 days. These pickles should keep for a month or more in the fridge. Keep the cucumbers covered in brine to maximize freshness and flavor.

recipe #2 Lacto Fermented Cucumber recipe