How to Use Your Garden Produce in the Kitchen| Eggplant Dip (Baba Ganoush) + Pickle Relish

You grow the food but you have to also know how to use the food in your kitchen! In this video, I show you how to use your garden produce in the kitchen, specifically cucumbers and eggplant!

We make Baba Ganoush (Eggplant Dip) and Pickle Relish.

Here are the recipes I used in today’s video:
Baba Ganoush: https://cookieandkate.com/epic-baba-ganoush-recipe/
Pickle Relish: Ball Canning Book

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got to show you my new chopper. Now, I’ve told you about another chopper before in previous videos that I loved. I loved it then. I got a new chopper. Okay. [Music] Hey friends, welcome to my kitchen. You’re going to hang out in the kitchen with me today. And welcome and welcome back if you are new or returning. I’m so glad that you’re here. Today we got some stuff we’re going to do in the kitchen that’s pretty exciting. Um so we’re going to do a few things um in the kitchen. So I thought I would take you along on the journey with me. Um and so one of the first things we’re going to do today is that we’re going to actually be making pickle relish. So I’m going to be talking about in this um video things that you can do with the last of your summer harvest or um if you still have harvest coming in depending on where you live. I’m in Tennessee. I am in zone 7B. If this is your first time to my channel, please say hello in the comments. Let me know what state or country you’re coming in from so I can say hello back. I’m glad that you’re here. We spend um a lot of time in the garden on the homestead, but we also spend time in the kitchen taking the stuff that we harvest in the garden and either eating it fresh or preserving it or finding a way to use it all throughout the year. And so this is our second um succession of cucumbers that we have here on the homestead. And so the first succession of cucumbers did really really well. We were doing about a hundred cucumbers a week. Um and so we were eating a lot of them fresh and we made um bread and butter pickles with that batch as well as we sold a lot and then we gave a lot away. Um and so after that um harvest or that succession of cucumbers, we planted another succession and in this succession I did a lot of pickling cucumbers which are the short um shorter cucumbers. Um and then I did some straight eights. And so primarily I am um and also we did a video about five different ways you can use cucumbers. If you did not see that video, I’ll link it up here below in case you have um a late harvest of cucumbers and you’re looking for ways on how to do it. But pickle relish is one of the things that I love to make with my cucumbers and it tastes so good and so fresh. Um and I haven’t made it in 2 years and so I’m just I just literally ran out and so I’m going to make up some today, but I’m going to do it a little bit different. Um, and I can’t wait to show you how we’re going to change it up a little bit. Um, and so yeah, pull up a chair, put me in your in your ear, do some dishes, whatever you need to do. Let’s hang out um, in the kitchen. So, the first thing we’re going to do is actually chop up our cucumbers. So, when you’re doing your pickle relish, and I’m going to be glad to say that everything in this recipe is actually from the farm. We grew it. And so when you buy pickle relish from the store, it’s going to have some of these same ingredients, but it’s going to have a whole lot of ingredients that you cannot pronounce and things of course obviously to preserve it, but you know, other um things that’s not as healthy for you. So if you have pickles or excuse me, cucumbers on your farm, this is a great way to use them by making pickles, but also making pickle relish. Um and so I have cucumbers here that I washed up this morning. And by the way, I love these green bags. These are like green um produce bags. They’re linked in my Amazon shop. Um it’s called Miss Meyers, but it keeps your produce fresh a lot longer in your refrigerator. And I don’t normally keep my um cucumbers in the refrigerator, but I washed them all up this morning as I was headed into meetings so they would be ready when I was getting ready to do the pickle relish. And so I just stuck them in there um just for a little bit um while I was in meetings and stuff. But normally I just keep my cucumbers on the counter. but they’re already washed up and ready to go. And so I’m going to be using my chopper. And y’all, I got to show you my new chopper. Now, I’ve told you about another chopper before in previous videos that I loved. I loved it then. I got a new chopper. Okay, she So, the other chopper, let me let me go get it. Let me go get it. Now, if you’ve seen previous videos from probably like a couple years ago when I was chopping vegetables or preserving stuff, this is the chopper that I use. I think it’s called Chop Wizard. And I loved it. Ed loved it. Right. It has been moved to the side for this right here. This is my new chopper. Much bigger, but way more powerful now. And it’s stainless steel. So, I love that. You can see. And this is also linked in my Amazon shop. So, does it do the exact same thing as this one? Yeah, it does. It just does a whole lot better. This is like the Pinto. This is like the Cadillac. Let me show you. I love the fact that it’s stainless steel. It comes with several different um blades that you can change out. I haven’t done any of that yet. I’ve just been using this one blade. But let me just take the the ends off of this cucumber. And this is a pretty big size cucumber. So, it’s a great way to use your um bread and butter pickles. So, I’m putting this right here. And y’all, literally, just like that, it is done. Done. Done. Done. Now, I need to probably do the shape a little bit different. So, let me do this so we have the right shape. I mean, this other one you can’t put stuff in it as big and the blades are not as sharp, but this one is like a onestop shop, literally. Um, now some of these I see were a little bit bigger because of the way I had it shaped. But you can take this out. You can see. And so, like these pieces, I’ll cut these in half. That’s because I didn’t have the right shape. Um, but you can see I’m looking for something like this, give or take. I’m not too particular about it, but I want it to be more chopped than not. So, I’ll chop these pieces up a little bit finer just because I should have thought about that when I was so excited to demonstrate demonstrate it to you. I had it in on the wrong um size. So, let me get all these cucumbers chopped up. For the recipe, we’re using a ball canning recipe in the ball book. I’ll show you the book and I’m okay with doubling the recipe. I’m going to see how many cucumbers I have and what it equals and we’ll see if we can actually double this recipe. So, I’m going to get all of these cucumbers chopped up and then I’ll bring you back. [Music] So, as I mentioned earlier in the video, this entire pickle relish, um, all of the ingredients have been grown on the farm, which is pretty special. So, I chopped up my cucumbers, which we grew, and now I am getting my onions ready to be chopped. We grew those. And then the and the other ingredient that I’m going to be adding to the pickle relish are some green and red bell peppers. Those were also grown on the farm as well. So here I’m just cutting my onions up and getting them ready to be chopped. So I’m just cutting the ends off and then um I’m going to wash them so that they’re good and clean. And then we’re just going to put them through the chopper just like we did the cucumbers. Having this chopper makes things so so easy. So very easy. Is much quicker also to do it this way versus trying to dice um all of these onions, cucumbers, and peppers with um just a knife and a cutting board. It makes it go a lot lot quicker. So, I’m so glad that I found this. And like I mentioned before, if I didn’t mention, um it is, you know, it’s a little bit more. It’s about $20 more expensive, maybe 25 more expensive than the other chopper that I bought, but it does twice the amount of work in in half the time. So, it is definitely worth it. I think it’s around $55, which to me is expensive for a chopper, but I got mine during Prime Days. I had it in my cart because I saw this on somebody else’s page and I wanted it, but I just could not bring myself to spend 60 bucks for a chopper. But when it went on sale for Prime Days, I went ahead and bit the bullet. And I think during Prime Days in July, I think I got it for like 40 45. That was still high for me for a chopper. But now that I have it, I absolutely love it. And I can tell the difference between this one and that little bitty chopper that you see in front called the Chop Wizard. Now we got all the onions chopped up. I’m going to re- chop um some of my bell peppers to make them smaller. So, I had actually chopped these up this morning just to go in the freezer and just clearing my counters. Um, and I put them in my bag to be frozen. Then I realized I needed some for this recipe. But the way that I chopped these were a little bit um bigger cuz a lot of times I’ll use these peppers for like fajita stir fry soup soups and stews. And so I want a bit of a bigger um chop. But for the pickle relish, we need them a little bit smaller. So, I’m just going to take the ones that I chopped this morning for a different purpose and put them back through just to make them smaller. So, I just take a handful, put them in the chopper, hit the hit it one time, and boom, there you go. Okay, so we got our cucumbers, our onions, and our um red, yellow, green bell peppers all in here, all chopped up. Now, I probably could have chopped the cucumbers a little bit smaller, but I think it’s going to be okay. It’s going to have to be okay cuz I’m not going to redo it. Um, and you know, once it kind of cooks down in the brine, it’ll get a little bit smaller and all that. So, we got all this ready. I just think it looks so pretty. And I love the fact that everything in this bowl I grew with these hands. The onions, the peppers, and the cucumbers. It is completely 100% homemade, which is awesome and a very, very good feeling. Now, the recipe called for red and green peppers. Um, I had a mix of red, yellow, and green. Um there’s only a few yellow in there, so it doesn’t matter cuz I mean it’s it’s relish. How I use relish is mostly in potato salad or chicken salad or something like that. I don’t necessarily eat relish just on a plate with something or on anything else. It’s usually just in those things. Uh which is um one of the reasons why you’ll see when we get ready to can it up how I’m going to do it a little bit differently. But I chopped up these peppers this morning. This is all from the garden. This bag right here is from my favorite reusable bag company, Stasher. Um, I’ve talked about this a lot, but this is one of the um, newer sizes that I just bought, and I absolutely love it. I think it’s a 8 cup bowl, but I love it. Um, so now what we got to do is we’re going to add in some salt. And we did double the recipe. I will link the recipe down below. It’s from the Ball canning book. But we need a half a cup of salt. That’s because I’ve doubled it. And this is cannon and pickling salt, which is what the recipe calls for. What’s the difference? I don’t know. I bought a big box of this and I only use it usually for this purpose right here. So, let me get this in here. Just going to add half a cup of salt. And then we’re gonna add some water. Just enough to cover it. Let me get some more water. I’ve had some recipes where you put ice cubes in it and all of that. This just said to cover it with water. So, it’s going to look just like this. And it said to let it hang out for 2 hours. So, that is going to um the salt’s going to do its thing. And that’s what’s going to keep your vegetables like crisp and all of that. But then once um the 2 hours is over, we’ll actually drain the salt and the water and all that off. and then we’ll actually put it in the brine and be ready to can it up. So, we’re going to let this hang out for a couple of hours. I’m going to about to go grab me some lunch and then I’ll come back um when it’s time for the next part. Okay, y’all. So, the next thing we’re going to do is make baba gnous. Now, if you’re like me, the first time I heard that, I’m like, “What? What is that? Is that a person, place, or thing, y’all?” Baba gnous is an eggplant dip. So, it’s a great way to use eggplant from your garden. Now, you guys know that I have been forever trying to grow eggplant. And I don’t even really I like eggplant. I don’t love eggplant. Um but one of the things that I wanted to try this summer specifically was baba ganoush because I saw it on somebody’s um channel last summer. I’m like that just sounds good. It’s like an elevated hummus. So if you like hummus, I’m pretty sure you will love baba gous. I’ve already made it once. This is my second time making it. And you better believe there will be more eggplant in my garden next year cuz I’ve only had a few eggplant. But I have just regular black beauty um eggplant. I have four. This will be enough probably for just um me. I don’t think my husband, he doesn’t enjoy hummus. I don’t think he would have enjoy this and he didn’t eat any of the last one. So, we’re going to make um this and use up the rest of this eggplant. This is all that I have. Um and so all I’m going to do, I’ve already washed it. I’m just going to cut the stems off. And then I’m just going to slice it in half. And baba gnous, if I’m not mistaken, I think it’s a Mediterranean um dip. And so, like I said, if you like hummus, you will love baba gnous. It just has way more flavor. It just tastes Oh, it tastes amazing. Absolutely amazing. I I didn’t even know this this sort of thing even existed. I don’t know. Maybe I’m not okay. This one I picked kind of early because I had another one that was like this that was getting bigger and then it turned brown. So, this one is not. It’s kind of hard. So, it’s not even cutting. That’s fine. We have enough. So, I’m just going to drizzle some olive oil cuz we’re actually going to roast the eggplant. That kind of came up too much. So, let me just We’ll just share. Just like that. And we’re going to put it face down. I just have a line sheet with parchment paper as you can see. Let me get these pieces. And we’re going to roast it in the oven for 4 on 450 for about 45 um 35 to 45 minutes. When you see the skin starting to kind of collapse or shrivel up, you know that it is ready. So, I’m just kind of putting the olive oil on here like so. Like that. This is going to go in the oven 450 for about 45 minutes. and then it’s going to come together so quick and so easy. Okay, the eggplant is done. So, you can see what it looks like. You can tell that the skin is kind of shriveled up and almost like collapsing. That’s what you’re looking for. Um, you can turn them over. You can see that they are good and roasted. I’m letting them cool just a little bit and then we’re going to make the dip. Okay, so we are ready to make the dip. I’m going to get a spoon or a fork to scoop out the eggplant. It’s still a little hot, but we’re going to get to it. So, I just have a a fork. Maybe a spoon will be better. And I have like a bowl with a colander. I’m just doing that because the moisture. So, I’m literally just going to scoop it out. Scoop the insides out. You’re gonna discard the skins to where you just have like the insides of it. So, I’m going to do that for everyone. That’s going to give it such good flavor because of the roasted. Now, if these were um older or like overripe, you’d have more moisture. And that’s what the purpose of this colander is in the bowl is to catch any moisture at all. The recipe calls for like two um 2 lbs of eggplant, which is the equivalent, it says, of two medium eggplants. So, we did one big eggplant and then we had um what two small ones, which would be the equivalent of a medium one. So, it doesn’t take a lot of eggplant. You can make this dip with just a couple of eggplants and be just fine. Scooping it out, out the insides. Now, if your eggplant is on the larger side and or more ripe, it’s also going to have more seeds. So, like I said, that’s also going to have moisture in it. And again, you’re discarding the skins to where you just have the inside of the eggplant. Last one. So, mine doesn’t have very much moisture. So, I’m going to actually transfer this to my bowl. This is where I’m going to use my fork to just mash it up. Now, again, if you are a textures person and certain textures, if you’re a textures person and certain textures weird you out, now keep in mind this is like hummus, but it’s going to be a little bit more chunky, if I could use that word, because the eggplant is not going to be as smooth as traditional hummus. when you grind up or put chickpeas in your food processor. But the taste is amazing. It don’t look like much now, but wait till we add this other stuff. Okay, so that’s what it looks like now. It’s just roasted eggplant kind of um diced up. So then next we’re going to add in um garlic and lemon juice. And so the recipe calls for two cloves of garlic. The reason why I like having garlic already peeled because I don’t like this part, especially if I’m in a hurry. And I’m going to have to buy garlic definitely. I get mine from Sam’s or or yeah, Sam’s, not Costco’s. They come in a big bag. They’re already peeled. It’s organic. And I think it’s like $9 for a big bag. I get that and keep that on hand because I didn’t produce enough garlic this year. It was not a great garlic year for me um this past harvesting time. So anyway, we got our two cloves of garlic. We’re just going to press it in here. Good. Chop it. Dice it. all of that. You definitely want to use fresh if you can. So, let’s do one more. I haven’t used this press in so long. The clove is bigger than the thing. So, let me chop that off. Think about all the flavors that’s going to be in this. So, then we have our garlic. We have the eggplant. And then what’s next? I’m looking at the recipe. I’ve only made it this one time. Lemon juice. So, we’re going to add in 2 Tbsp of lemon juice. You can use fresh lemon. I used lemon juice the last time, so I’m just going to eyeball this. And of course, you can adjust it depending on how um tart you may want it. And then we’re going to stir this up. So you stir it up and the lemon juice is going to help to break it down, meaning just kind of not disintegrate, but just make the pieces smaller and make it not as big pieces. So essentially just break it down. That is what the lemon juice is doing. So now you can see it kind of looks like that. I know it may not look good, but it is good. Um, okay. So, once we do that, then we’re going to add tahini. This is just regular old tahini. We need a fourth of a cup. So, again, I’m going to eyeball this. Less dishes I have to keep up with. Tahini is nothing but ground up sesame seeds. Let me get a knife to help this come out. And then you’re going to stir that up in here. Then you’re going to stir that together. And then you’re going to drizzle in some olive oil. We’re going to stir up the tahini. We’re going to also dribble drizzle dribble drizzle in some olive oil about let’s see. Okay, got a call. But we’re going to um drizzle in some olive oil and basically stir it. Now, it’s hard for me to do this at the same time. So, I’m going to drizzle a little bit and then stir a little bit. You want it to kind of turn a pale color. I’ll show you what it looks like. I’m going to put a little bit more. Kind of get it the way you want it. So, basically all we’ve added is roasted eggplant, garlic, um, lemon juice, tahini, and olive oil. And then the very last things we’re going to add is salt and some cumin. So it says 3/4 of a tablespoon, excuse me, 3/4 of a teaspoon of cumin. But last time it was a little bit more salty than I wanted it. So I’m going to actually start off with a half a teaspoon and see how that does. And then for cumin, it says a four of a teaspoon. We’re going to eyeball that. And this is what it’s looking like. Let me get it in a clear container. And then you’re going to put some smoked paprika on the top just for presentation. This is what it looks like. Looks looks cute. Looks good. It’d be great for like a shakureri board. Um now, how do you eat it? So, you can I’m going to get some tortilla chips. And that’s how I did it the last time. If I had time and the energy, then I would make me um my own homemade pita chips or just like take some corn to, you know, make the corners up yourself and then kind of fry them and you can use that as a dip um a dipping thing, whatchamacallit, y’all. I’m tired. Um, or you can just get some pita chips from the store. We have some tortilla chips. Tortilla chips. Let’s Let me go get those. Now, if you are a celery girl or gal, you can probably dip some celery in it, too. I’m not a big fan of celery like that. But, let us take a chip. I won’t mess up my little pretty bowl. I’ll just get it from this bowl. Okay. My chips almost stale. Not good. The dip is good. It does need a little bit more salt. A little bit more lemon juice. So good. So very good. Now I think I look I put a little bit too much tahini in it. Doesn’t taste bad. I just prefer to have more lemon taste than tahini taste. But it’s still so good. You would not think that eggplant can do this. So definitely try. You saw how easy it was. Roast your eggplant up. Add salt, lemon juice, garlic, tahini, olive oil, cumin. You’re done. Great dip to have on hand. Last in the refrigerator I would say, I don’t know, probably 3 or 5 days. It ain’t going to last that long here. Eat it with some chips. You can put it on a shakureri board. You can have it as an appetizer. You can have it as a snack beside your lunch. like so good, but it’s a great way to use your eggplant if you have it coming in from the garden. So, I hope that you’ll try it. Let me know if you’ve had it before and let me know if there’s any other ingredient that you put in yours that I didn’t put in mine. So, we got that done. Um, now let’s go check on our pickles and we should be almost ready to can those up. Okay, guys, it is another day. Let me tell you, that day that I started doing this video, I was so tired. I could not push through. But that’s okay. We’re back. So, let’s go back to the pickle relish. We did the baba gnous. All turned out well. So, back to the pickle relish. I wanted to show you this is the book that I’m using. Um the canning recipe I’m using. This is the ball um blue book guide to preserving. This is the very first canning recipe book that I got. This is the one that I use the most. And the recipe I’m following is on page 89. Sweet pickle relish. So, what you’ve missed is um so because I couldn’t do it that night, I actually I rinsed the cucumbers and the onion and the bell pepper mixture. I rinsed that with cold water and then I actually just put it back in a freezer bag and put it in my refrigerator to let it stay cool. Now, I have never not done it all the same day, so I pray it turns out. But if it doesn’t, then that’ll be a lesson learned. But I don’t know why it wouldn’t because we did the the salt mixture and let that sit and then all I did was rinse it off and just let the stuff sit in the refrigerator. The only thing I can think about is that maybe it wouldn’t be as crisp. But when I think about pickle relish, it’s not really that crisp anyway. It’s not like you bite down and you can it’s a crunch. It’s usually soft. So it should be fine. So what I’ve done is I’ve taken it out of the refrigerator and I’ve made up the brine. So, the brine is um vinegar, celery seed, mustard seed, and sugar. That’s what it is. Now, you can modify any of that as you see fit. But remember, if you’re going to be using if you’re going to can this and not make it to immediately eat, you need to use a canning approved recipe. But anything that you want to modify from the original recipe that is canning approved, go forth and conquer. If you’re not going to can it, then you really got liberty to do whatever it is that you want to do. But when you’re canning, you want to make sure that you follow an approved canning recipe so that the acidity acidity levels are correct. So, I have that simmering here for about 10 minutes. I have my water bath caner, which is nothing but a big old stock pot with my jars in it. Um, warm. You want to make sure that you put hot liquid into hot jars into a hot caner. Um, if you’re doing like a a raw pack method where you’re doing it from room temperature or cold, then all of your temperatures need to be consistent. Cold product, cold jar, cold water. But since we have a brine and all that, um, everything is hot, and that is the way that you want it. So, all we got to do now is jar this up, and we’re going to let it process for, let’s see what the recipe says. Uh, we’re going to do it for 10. It says half pint jars 10 minutes. Um, and so that is what we are going to do. Now, I have a combination of half pint jars and pint jars. Um, so I normally have done them in the past in pint jars. I was going to do them in all half pints, but I realized on our little break that when I went to go get my what I thought was my half pint jars were actually not half pint jars. They were a quarter pint jars. They were 4 oz instead of 8 oz. the ones that I wanted to use. So, I don’t have another enough half pint jars at my disposal. So, we’re going to use pint and half pint. And when you buy it from the store, it comes in in a pint size jar. So anyway, let me take you off so you can see what it looks like when it’s in the brine. Okay, you can see that it’s just simmering away. That’s just all the stuff in there um getting all good and marinated and saturated. So, we’re about to jar this right on up. [Music] Okay guys, so What you saw me do was get the jars ready for canning. I filled them up to a one to a half of inch head space and wiped the lids. Um, wiped the rims, put the lids on there, and I water bath can them for 10 minutes. So, they look good. Here’s what they look like. Everything went off without a hitch. Now, it only made um equivalent to like um four pints. Um, now what I forgot to tell you is that when I got ready to do and put them in the brine, I actually dropped um probably a fourth of my bag um because I didn’t know that I had opened my bag and forgot that I opened it. So when I went to go do it like this, I lost some. So I probably lost a jar. So this recipe makes um if you do a single recipe, it’s going to make four half pints, which is only two pints. If you double the recipe, you’re going to get four pints. So again, that sounds like a small amount. Obviously, you can scale this up if you have a ton of cucumbers. This is actually perfect for me because I only use relish in those applications of like chicken salad, potato salad, and things like that. I don’t really use it for anything else. So, this is actually a perfect amount for me. I did two in the pintsiz jars, and I did two in the half pint jars. So, my whole goal of doing something new was to do them all in half pint jars, but I didn’t have um enough in my disposal to go ahead and do that. I thought what I bought was half pints, but they were indeed a quarter pint. So, we’ll use those for something else. I’m trying to think what what else can I do in a quarter pint? I’m thinking about maybe I can like make some jams or jellies and put them in the quarter pint and maybe that might be like a nice Christmas gift or something like that to put with something. I don’t know. But I got the jars now. So, I got to find something to do with um a quarter pint jars. Let me know. Um if you ever canned anything in 4 oz jars and what you canned. Uh but anyway, all of it went well. I didn’t go through the specifics of how to can because I have a whole workshop that I did on canning. Plus, I have tons of videos on YouTube where I’ve talked about canning. But if you want to get some instruction on how to can, I have a course or a workshop that I did on water bath canning. And I also have one that I did on pressure canning. They are both in the Living Foods Farm Shop under digital resources. If you are VIP member, you get 10% off. But each of those um workshops come with the replay of me teaching the class. It comes with a workbook with recipes and step-by-step instruction. Like you cannot go wrong if you do exactly what I say. So if you want to get into canning, certainly those are some resources for you. But thank you guys so much for hanging out in the kitchen with me. Put down below if you’re going to try the baba ganoush, if you’ve done your pickle relish, if you’ve going to try it, let me know in the comments and I will link both of those recipes in the description box below. Remember y’all, this is all a journey. Let’s do it together. I’ll see you next time,