Pickle this, Pickle that

This post brought to you by our beloved Peter Piper

It’s pickle time! Cucumbers are growing like mad.
I’ve been making cucumber salad, sandwiches, and cucumber water!prickly cukeI walk out into the garden one day and find a small prickly cute baby cuke, then the next day — WHAM! It’s a huge green giant!

A pickler has got to do something with all those cucumbers, right? Well, that’s what’s been keeping Mara busy these past few weeks. She has created juicy, naturally fermented Green Tea Sour Pickles, aka Hapa Sours. They are crunchy, zesty, and delicious! The largest pickles will be available this weekend at the Boulder Farmers Market.

Stop by for a pickle on stick!

Pickles can be served in many different ways. My family likes ozuké Green Tea Sour Pickles in tuna salad. Here’s how we make ours:

Tuna Salad Ingredients:
2 Cans tuna
1 Stalk celery, chopped
1 ozuké Green Tea Sour Pickle (or more), chopped
1/2 Cup mayonnaise (or more)
Salt & Pepper to tasteingredients 1Directions:
Drain tuna. In mixing bowl combine all ingredients. Blend together well. Taste, add more of whatever ingredient you desire. Pile high on a green salad, a piece of your favorite bread, or just eat it straight out of the bowl. Serve pickles alongside sandwich or salad. sandwichLooking forward to seeing you all at the Boulder Farmers Market this weekend!

Remember this Saturday get a Pickle on a stick!pickle stick-120130905-071202.jpg

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