This fermented vegetable medley is bursting with healthy goodness. After fermentation, the vegetables are still crisp yet have a nice tang that goes great with cheese, on a sandwich, as a garnish for soup, or tossed in a salad.
Feel free to change up the vegetables in this medley to suit your taste. Broccoli, cucumber, bell pepper, and cabbage are all delicious used in this recipe too.
Wash 4 cup (1 L) clip-top glass jar and its sealing ring in hot soapy water. Place cleaned jar and sealing ring in large stock pot, cover with at least 1 1/2 in (4 cm) of water and set over medium heat. Bring water to a simmer and allow jar and ring to sit in simmering water for at least 10 minutes.
Meanwhile, in large bowl, gently toss together carrots, tomatoes, cauliflower, and beans until well combined.
In small saucepan, create a salt brine by bringing water and salt to a simmer over medium heat. Stir until salt is completely dissolved and then remove saucepan from heat.
With tongs, carefully remove warm jar and sealing ring from water before placing on wire cooling rack or clean kitchen towel. Place sealing ring around jar lid.
Pack vegetables into jar before topping with garlic, mustard seeds, caraway seeds, and chili, if using. Pour warm brine over vegetables in jar, ensuring that vegetables are completely submerged. Gently press down on vegetables with spoon to release any air bubbles. You may not use all the brine. If desired, you may place a few rounds of parchment paper or a cabbage leaf over vegetables to ensure they stay submerged in brine. Secure the lid and leave to ferment, out of direct sunlight, for 2 to 4 days.
Take note that every day you should open the lid and u201cburpu201d your fermentation to release any built-up gas in the jar. Your vegetable medley will be ready when you see bubbles travelling up the jar when itu2019s opened, and the brine has a vinegary smell. Donu2019t worry if the brine becomes cloudy; this is perfectly normal. Once fermented, transfer to refrigerator, where your vegetables will continue to ferment, but at a much slower rate.
Pickled vegetables will keep refrigerated for up to 3 weeks.
This recipe is part of the Toast the Host collection.
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.