Did you know Urban Olive Trading Company can help you with your garden harvest.
We can help you with amazing ingredients for pickling and Jams. As well as Dressing for salads, oils for preserving herbs and tomatoes.
Here are just a couple of recipes to get the most out of your garden. You can find more on our Facebook and Instagram pages.
ARTISAN CHAMPAGNE VINEGAR
REFRIGERATOR DILL PICKLES
* 10 – 3 to 4 inch long pickling cucumbers
* 2 cups water
* 2 cups Urban Olive’s Champagne Vinegar
* 1 Bunch fresh dill weed
* 1/4 cup white sugar
* 4 whole cloves garlic
* 2 tablespoons kosher or pickling salt
* 1 dried bay leaf
* 1 teaspoon peppercorns
* 1 whole hot chili, stem removed (optional)
In a medium sauce pan, combine the water, vinegar, sugar, salt, bay leaf & peppercorns. Bring to a boil over medium heat. Slice a very thin piece off the end of each cucumber and arrange cucumbers, garlic, dill and peppercorns in a large mouth jar or two smaller jars. Pour in the hot boiled pickling liquid over the pickles in each jar, completely covering the pickles. Place a sprig of fresh dill into each jar and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.
OVEN DRIED HEIRLOOM TOMATOES
Start with 2-3 pounds of ripe summer tomatoes. Line a couple of baking sheets with parchment paper. Cut the tomatoes in half and sprinkle with a little sea salt. Bake the tomatoes slow and low at 250 F. for 4-5 hours. Allow the tomatoes to cool completely before packing them into clean jars with lids, stuffed with an assortment of fresh herbs of your choice. I like to use thyme, oregano, and/or rosemary. Cover the tomatoes fully with a fresh Urban Olive’s EVOO of our choice, and refrigerate for up to 3 weeks.