Indian Summer Pickles
The colours of this recipe, once canned, are reminiscent of all the brilliance of a summer sunset. Lightly perfumed with cumin, turmeric, and garam masala, these pickles go particularly well as an accompaniment to a curry.
2 tsp (10 mL) coriander seeds
1/2 tsp (2 mL) cumin seed
2 tsp (10 mL) yellow mustard seed
2 cups (500 mL) water
4 cups (1 L) cider vinegar
10 garlic cloves, peeled
2 in (5 cm) piece fresh ginger, cut into roughly 6 equal pieces
2 cups (500 mL) peeled pearl onions
3 Tbsp (45 mL) natural cane sugar
3 Tbsp (45 mL) kosher salt
1 tsp (5 mL) black peppercorns
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) garam masala
1/4 tsp (1 mL) chili flakes (optional)
1 cauliflower, trimmed and cut into florets (about 8 cups/2 L total)
2 cups (500 mL) both red and orange bell pepper, cut into large chunks
Prepare all equipment for the hot water canning process.
Place coriander, cumin, and mustard seeds in large pot. Place over medium heat and toast, stirring often, until fragrant. Add water, vinegar, garlic, ginger, pearl onions, sugar, salt, peppercorns, turmeric, garam masala, and chili flakes (if using). Bring to a boil.
Meanwhile, lay clean kitchen towel on work surface. Place hot, sterilized jars on towel. Pack cauliflower and peppers snugly into jars. Ladle hot brine into jars, ensuring a good distribution of spices and leaving 1/2 in (1.25 cm) of head space from rim of jars. If there is extra brine, strain and distribute remaining aromatics among jars.
Process jars using the water bath canning method for 10 minutes. Remove with canning tongs and set on cooling rack or clean towel. Leave jars to cool, undisturbed, for 12 to 24 hours.
Check seal and store for up to 1 year and wait at least 1 week before opening.
Makes 6 - 2 cup (500 mL) jars.
Each 1/4 cup (60 mL) serving contains: 11 calories; 1 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 2 g total carbohydrates (1 g sugars, 1 g fibre); 151 mg sodium
source: "The Art of Canning", alive #371, September 2013
Indian Summer Pickles
Directions
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.