Originally Posted by CWS4322
I want the list of what goes in the VM smoothie! I cut the salt to 2 T for the 2nd batch I made. I will make yet another batch (or two) when the 2nd crop of beans comes in. The heirloom wax beans we plant (Dragon Tongue) are flat, so not ideal for swizzle sticks <g>.
With a smoothie--I leave all the pulp in it......but this could just as easily be juiced if that's the way you like it and you have a juicer.
Red: 2 tomatoes, 1 small cucumber, half a green pepper
Green: 2 tomatoes, a cucumber, green pepper, zucchini piece, lettuce or chard
The Red and Green taste almost identical, it just looks different.
Seasonings: S&P (I like black pepper), Worcestershire sauce, Hot sauce, cayenne pepper, celery salt.
Garnish with a celery stick, a dill pickle, marinated olives on a pick or a pickled green bean or two.
It makes a good breakfast!
I finished making the 6 qts of pickles yesterday. I used a 2:1 water to vinegar solution with 3 T salt/4 cups solution plus seasonings (onions, dill, garlic). Next time I'll up the salt to 3 and 1/2 T/4 cups solution, just for the extra kick. (This is not an approved tested recipe, please only use approved tested recipes.)
I water bathed them using a pasteurization process of 30 minutes at 180 degrees F. It's a pain to try to keep the temperature stable at 180 degrees F, but, the pickles *should* be more crisp than those cooked in a boiling water bath at boiling temperatures.