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
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.