Save Money make your own Pickles from your garden.

Pickled garlic, Jalapeno chillies and tomatoes.

 

Home-made pickles are easy and fun to make. First thing to do wash carefully the bottles and sterilize in the hot oven for 20 minutes. Wash and prepare the chillies, garlic, onions. Soak in salty water for 24 hours. Drain well pack into jars and fill with a boiling hot venigar. You will save cash and enjoy tasty and healthy pickles.

For pickling garlic adding 2/3 cup of white sugar for each 2 cups of white vinegar is recommended.

Pickled Tomato Recipe:
Prep the Tomatoes
Wash your tomatoes and remove the stems.
Poke 2-3 holes through your tomatoes with a skewer. This allows the brine to seep in. You could also peel the tomatoes, but they tend to turn to mush and peeling cherry tomatoes is a pain, trust.
Place the tomatoes in a sterilized jar (simply boil the jar or run through the dishasher with no soap).
Add some fresh dill on top. You could also add some pearl onions or peppers or whatever you like.  

We like to keep our pickles in the refrigerator for approximately three weeks before serving. Recently we planted some giant garlic in our garden it is growing fast and should be ready to harvest in about 6 months. We are looking forward to making pickles giant garlic!

Pickles Jalapeno peppers:

Directions:

1. Wash peppers; cut off the stems.
2. Slice peppers into 1/8-inch rings and place them in a pint jar (with a lid).
3. Peel the garlic clove and place it in the jar with the pepper rings; set aside.
4. Mix vinegar, salt and turmeric in a small saucepan and slowly heat to near boiling.
5. Pour the warm brine over the peppers in the jar.
6. Allow the mixture to cool slightly; seal with the lid and store in the refrigerator.
7. Let chile peppers marinate for several days before using them.

                                                           
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