Category Archives: Fermented Veggies


Maple Dijon Baked Tempeh



  • 1 8-ounce block tempeh (I use Trader Joe’s organic tempeh)
  • 2 tbsp dijon or grain mustard
  • 2 tbsp real maple syrup
  • 1 tbsp tamari sauce  (or soy sauce)
  • 2 tbsp coconut oil (or extra virgin olive oil)


  1. Preheat oven to 400 degrees F. Prep a baking sheet with parchment paper.
  2. Meanwhile, cut the tempeh into 1/2 inch strips and steam for 10 minutes.
  3. In a medium bowl, whisk together the mustard, maple syrup, and soy sauce. Then, whisk in the extra virgin olive oil until emulsified.
  4. Add steamed tempeh to the marinade, stir gently till tempeh is evenly coated, and let marinate for 30 minutes.
  5. Spread tempeh onto prepared baking sheet, laying the pieces on the wide side so they bake evenly. Bake for 10 minutes. Turn tempeh pieces to other side and bake an additional 10 minutes.
  6. Let cool a bit before serving.

Muffuletta Olive Salad Recipe


  • 1 1/2 Cups Green Olives, Pitted
  • 1/2 Cup Kalamata Olives (or Black) Pitted
  • 1 Cup Giardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini)
  • 1 Tbsp. Capers
  • 3 each Fresh Garlic cloves, thinly sliced
  • 1/8 Cup Celery, thinly sliced
  • 1 Tbsp. Italian Parsley, finely chopped
  • 1 Tbsp. Fresh Oregano (When I have it in my garden) or 2 tsp. dried
  • 1 tsp. Crushed red pepper flakes
  • 3 Tbsp. Red Wine Vinegar
  • 1/4 Cup Roasted red peppers (Recipe follows)
  • 1 Tbsp. Green Onions, thinly sliced
  • Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)


  1. Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with Extra Virgin Olive Oil about 1 – 1 1/2 Cups.
  2. Put into a bowl or jar, cover and let the flavors marry for about one week.

Note: Some may prefer to purchase premade olive salad but homemade is much better and healthier

Roasted Red Peppers

  1. Preheat the oven to 425 degrees.
  2. Place 2 Red bell Peppers (remove the blasted sticker!) on a baking sheet, place in the oven. In 15-20 minutes flip it over. Leave it in the oven for another 15-20 minutes. Remove from the oven, place in a container and cover with plastic wrap.
  3. Let stand for about 10-15 minutes, this makes the skin come off more easily. Uncover and remove all of the skin, stem and seeds, careful they’re hot!
  4. Refrigerate. Great in a number of dishes, Paella, Jambalaya, Sauteed Chorizo or Andouille, Olive salad, you name it.

Olive Salad Bruschetta

  1. Slice a Baguette into 3/4 inch thick slices on the bias, Pop them under the Broiler until they’re golden brown. Break a Garlic clove in half and rub it onto the slices. Top with generous heaps of Olive Salad with plenty of oil & liquid. Add meats to make it a full fledged Muffaletta! Serve immediately.

Sweet Pickled Banana Peppers

  • YIELD 2 1/2 pint jars


  • 1lb banana pepper, seeded and sliced crossways into rings

Pickling Juice

  • 2 cups white vinegar
  • 2cup white sugar
  • 1teaspoon mustard seeds
  • 1teaspoon celery seed


  1. Sterilize 2- 1/2 pint jars.
  2. Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
  3. Place peppers in the 1/2 pint jars.
  4. Pour on the hot pickling juice and bring liquid to within 1/2″ of the top.
  5. Be sure the edge of the jar has no juice on it.
  6. Place lids and screw on bands finger-tip tight.
  7. Seal jar and leave for 2 weeks.**.
  8. **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn’t sealed, either re-process the jars within the 24 hours or refrigerate and use first.

Best Bread and Butter Pickles

Servings: makes 6-7 pints


  • 5 lbs. pickling cucumbers, sliced 1/4″ thick (16 cups when sliced)
  • 2 lbs. onions, halves and thinly sliced (6 cups when sliced)
  • 1/3 cup pickling salt (or 1/2 cup kosher salt)
  • 3-1/2 cups vinegar; use white or cider or half-and-half combination
  • 4 cups sugar
  • 10 garlic cloves
  • 2 tablespoons mustard seeds
  • 1-1/2 teaspoons celery seeds
  • 1 teaspoon red chili flakes
  • 1/8 teaspoon ground cloves
  • 1 teaspoon tumeric
  • optional: 3/4 teaspoon Pickle Crisp granules


  1. Combine sliced cucumbers, onions, and salt in large bowl; toss to combine; cover and refrigerate for 3-4 hours (or as long as 12 hours). Drain in colander, rinse well under running water for 2 minutes, tossing vegetables as they are rinsing. Drain.
  2. In 8-quart pot, combine vinegar, sugar, garlic, mustard and celery seeds, pepper flakes, cloves, and turmeric; heat over high heat until boiling. Add cucumber/onion mixture, stir, and return to boil. Turn off heat.

    FOR REFRIGERATOR STORAGE, pickles are finished. Transfer the cucumber/onion mixture to lidded jars or containers, cover with hot liquid, and place in refrigerator for at least 24 hours before eating.  Pickles can be stored in the fridge for 2-3 months.


  1. (Optional: Before filling jars with other ingredients, add 1/8 teaspoon pickle crisp granules to each heated jar.)
  2. Use tongs or a slotted spoon to fill hot pint jars with cucumber/onion mixture, filling to just below where the jar rim begins, pressing down with tongs/spoon to fill in any gaps in jars. Ladle hot vinegar liquid into jars, allowing 1/2 headspace.
  3. Insert chopstick or bubble remover down sides of jars, drawing it towards the center to release any trapped bubbles; refill jars, if necessary, to restore 1/2″ headspace. Clean jar rims with wet paper towel. Add lids to each jar; screw on rings just until finger tight.
  4. Bring water to a boil in water process canner, add jars making sure there is at least 1″ of water over top of jars. Cover canner, return water to a boil, and process jars for 10 minutes. Remove lid and turn off heat, leaving jars in water for 5 minutes. Use jar lift to remove jars vertically from water and rest on towel undisturbed for 12 to 24 hours.
  5. Store jars in cool dark place. Shelf stable for at least 1 year.

Easy Homemade Pickled Jalapeños

So easy. So spicy… you won’t know what hit you!

YIELD: 1 pint sized jar

PREP TIME: 10 minutes

COOK TIME: 1015 minutes

TOTAL TIME: 25 minutes


  • 15 large Jalapenos, stems trimmed {discarded} and sliced
  • 2 Garlic Cloves, smashed and peeled
  • 1 cup Distilled White Vinegar
  • 1 cup Filtered Water
  • 4 tablespoons Sugar
  • 2 tablespoons Kosher Salt


  1. In a medium sauce pan combine the garlic, water, vinegar, sugar and salt. 
  2. Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.
  3. Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you’ve reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge. 
  4. I personally, would treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar. 


**REVISED: I’ve found that 20 medium jalapenos will fill a quart size jar. I upped the water and vinegar to 1-1/4 cups each. Sugar and salt stayed the same.