Updated – July 29, 2020
Did you know the third edition of The Joy of Pickling has 50 brand new recipes! We chatted with Linda Ziedrich, the author, and she shared a bit about what preservers can expect from the third edition, as well as a recipe from the book – Fermented Tomato Salsa.
The third edition reflects my pickling research of the past eight years. There are new fermented pickles, including green olives, whole watermelons, whole cabbages, Jerusalem artichokes, kohlrabi grated and cured like kraut, and, for the small-scale fermenters, small-batch krauts with beet, kale, and carrot and onion added.
Readers will enjoy trying my new relish recipes, including this fermented tomato salsa recipe. Because chopped tomatoes are especially prone to spoilage, fermenting prepared salsa is tricky; most people who do this add whey or keep the fermentation very short. But you can make a fully fermented, deeply flavorful salsa by fermenting the vegetables whole before you chop them.
Yields: About 3 1/2 cups
Tools: We used a 2 quart-sized Mason jars, Pickle Pebbles and a Pickle Pipe. Ingredients
I’m trying it. I’ll let you know!
Can this be sealed in canning jars to be shelf stable for long term storage?
We wouldn’t recommend it. The process of “canning” – as in a waterbath process, would kill the live probiotics that make fermented foods beneficial. Typically, refrigeration doesn’t kill them, but slows down their growth.