On my quest to find the perfect way to preserve things from the garden I’ll have to do a lot of experimenting. Some good, some.. well, not so good. Hopefully after a summer of trials by the time growing season begins to come to an end we’ll have some successes that we’ll be proud to can and preserve for those fall and winter months.
The pickling recipe I’ll share with you this week came triggered from our CSA where we received some green tomatoes. Soon we will be overwhelmed with tomatoes and all of the salsas and sauces that come with them, but what do I do with them while they’re still green? This recipe proved to be a light and refreshing change from the traditional relish that I’m used to (and that, in all honesty, I’ve never liked). The taste testers also seemed to approve.
I made this relish in the morning and by lunch it tasted great, with just a little bit of acidity but a lot of flavor. It should hold well in the refrigerator for a few weeks. This passed our taste test, and I plan on making much more for canning later.