This month Carter shares how to extend the life of our lovely Autumn Harvest with two recipes from the CK Kitchen that he put together using ingredients from the CK Gardens.
Enjoy!
Pickled Beans
Makes 6 500ML Jars
In each jar place
1 Bay Leaf
1 Clove of Garlic
1 Pinch of Chili Flake
1 TSP of Pickling Spice
1 Pinch of Black Peppercorn
As many beans as you can fit in the jar
Pickling Liquid Ingredients
3 Cups Water
2 Cups White Vinegar
1 Cup Cider Vinegar
1 TSP Lemon Juice
2/3 Cup Sugar
2 TBLS Salt
Method
Mix all ingredients into a pot
Bring pot to a boil
Pour boiled liquid into sterilized jars
Tomatillo Hot Sauce
Ingredients
4 Jalapeños
1 LB of Tomatillos
1 Head of Garlic
3 Medium Onions
1 Bunch of Parsley
1 1/2 Cups of Lime Juice
1/2 Cup Brown Sugar
2 Cups of White Vinegar
1 1/2 Cups of Water
Salt & Pepper to Taste
Method
Roast peppers & tomatillos until skins have browned
Remove seeds from peppers
Add everything into food processor
Blend until smooth
Add Salt & Pepper to taste
Let cool and adjust seasoning and spice with more lime juice or sugar
