The Veggie Patch Now Open VINE RIPE TOMATOES

Tryst and a chef lead catering company called Cuisine Chez Vous, where I spent my last five years before I moved to Georgia.

I was looking forward to moving here and trying southern, local cuisine and home cooking, only to find that it’s mostly chain restaurants and very few chef-run establishments. So, I opened Cafe 1485 to get back to basics. We take pride in using as much local products as we can including meats, breads and produce and quality brands. Even though we are currently in a small location it’s a start on the right path.

Seasonal Pickled Vegetables

Recipes are a great reference but unless you’re baking, they are merely a push in the right direction. Depending on seasonal vegetables available, the following pickle recipe can easily be adjusted to fit tastes. The important part to this recipe is the vinegar, salt and water ratios. Also make sure everything is clean and wear clean gloves if possible. The bacteria and oil on your hands can taint the recipe.

The Brine:

2 Qts Water

1 Qt Apple Cider Vinegar

2 Cups Kosher Salt

1/4 Cup Sugar

1/4 Cup Pickling Spice

5 Garlic Cloves

In a pot bring to a light simmer just enough to melt the salt.

Wash, then thin slice your veggies to uniform sizes so the batch will finish evenly. A mandoline may help save your wrist.

1 large Red Onion

3-4 Ribs of Celery

5 Medium Carrots, Peeled

2 Red Bell Peppers

7 Jalapenos (keep some seeds if you like it spicy)

Place vegetables in a large container either made of glass or heat resistant plastic.

Pour the warm liquid over the vegetables, making sure the liquid covers them. (A small plate can help keep vegetables submerged).

Place in the fridge uncovered overnight. In the morning place the lid and label with the date. Enjoy the vinegary crunch with grilled meats, seafood, tacos or whatever inspires you.