These colourful pickles make a great addition to a sandwich or next to a cheese board.
6 lbs (2.7 kg) carrots
4 1/2 cups (1.125 L) each distilled white vinegar and water
3 Tbsp (45 mL) kosher salt
1 Tbsp (15 mL) yellow or black mustard seed
1 Tbsp (15 mL) coriander seed
1 1/2 tsp (7 mL) ground ginger
1 bunch fresh dill
6 red Thai chilies
12 garlic cloves, peeled and cut in half if large
Prepare all equipment for the hot water canning process.
Wash, peel, and cut carrots into about 1/2 in (1.25 cm) thick sticks that are about 1 in (2.5 cm) shorter than the height of the canning jars.
In large pot, combine vinegar, water, and salt. Stirring occasionally to dissolve salt, bring to a boil over high heat.
Meanwhile, lay clean kitchen towel on work surface. Place hot, sterilized jars on towel. To each add 1/2 tsp (2 mL) mustard seed and coriander seed, 1/4 tsp (1 mL) ground ginger, 2 or 3 sprigs of dill, 1 chili, and 2 garlic cloves. Pack carrots snugly into jars. Ladle hot brine into jars leaving 1/2 in (1.25 cm) of head space from rim of jars.
Seal and process jars using the water bath canning method for 7 minutes. Remove jars 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 in a cool, dark place for up to 1 year. Wait at least 2 weeks before opening.
Makes 5 or 6 - 2 cup (500 mL) jars.
Each 1/4 cup (60 mL) serving contains: 57 calories; 1 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 13 g total carbohydrates (6 g sugars, 4 g fibre); 210 mg sodium
source: "The Art of Canning", alive #371, September 2013
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.