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Recipe for Food Waste “Garbagiere”

I’ll be handing out tastes and recipe cards for my “Garbagiere” (which you can also find below) @ the Hollywood Farmers’ Market on Sunday, July 26 from 9:30am – 12:00pm. The event is free and open to the public. Come hang out with me in hip downtown Hollywood and learn how to turn your food waste into pickles!
 
1600 Ivar Ave, Los Angeles, California 90028
(More details at this event page link)
 
Please enjoy the card that they will be giving out below.
 

Food Waste “Garbagiere”

 
YIELD: 2 qt
 
SHELF-LIFE: 6 months

 
INGREDIENTS:
For the pickled serranos:
½ lb Serrano chiles, stems removed
2 qt distilled white vinegar
3 ¾ oz granulated sugar
1 ¾ oz Hepps ocean salt
 
PROCEDURE:
In a nonreactive pot, combine the vinegar, sugar and salt and heat to dissolve the sugar and salt completely, bring to a boil
add the serranos and cook until all the chiles are pale green; remove from the heat and transfer to a plastic cambro
Allow to cool completely at room temperature, then refrigerate; allow to brine until soft; strain the brine from the chiles
 
INGREDIENTS:
all pickled serranos, cut in ¾” lengths, and all of the brine
10 oz red bell peppers, stems and seeds removed, 1” dice
½ lb cauliflower leaves, cut in small pieces
1 lb cauliflower core, thin slices
½ lb swiss chard stems, sliced ¼” thick
¾ lb celery tops and leaves, sliced thin
½ lb fennel tops, slice thin, across the grain
3 Tbls garlic, chopped fine
1 Tbls yellow mustard seed
1 Tbls dried oregano
1 ½ C olive oil blend 90/10
 
PROCEDURE:
Fill containers with product and heat the brine to a temperature between 190F and 200F
Fill with hot brine, secure the lids and cool at room temperature overnight
 

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