garlic dill pickles

The last time I made cucumber pickles something went horribly wrong. I must have misread the amount of gros sel needed and used "cups" rather than "Tbsp." They were so salty as to be inedible. One bite and you could feel the liquid being sucked out of your body, they were that dehydrating. Having learned my lesson, I now watch very carefully how much salt goes into the brine.

The formula is simple to memorize and simple to execute:

Garlic Dill Pickles

Prepare brine and bring to a boil, simmer five minutes:
8 c vinegar
8 c water
8 Tbsp sugar
8 Tbsp salt

Peel garlic cloves and roughly slice (or not), placing about 1-2 cloves at the bottom of each sterile canning jar. Quarter cucumbers lengthwise and place them standing in the jars. Stick one or two sprigs of dill in amongst the cucumber.

Pour the brine into the jars, leaving 1/2 inch head space. Process 10 minutes (add 10 minutes for Alberta) in a water bath. Enjoy!

dill + garlic carrot pickles

Place into each of eight 500 mL (pint) jars:
one sliced garlic clove
a sprig or two of fresh dill
cleaned, sliced carrots

Combine and bring to a boil, simmer five mintues:
8 cups water
8 cups white vinegar
8 Tbsp sugar
8 Tbsp salt

Pour brine over the carrots. Water bath for 10 minutes (sea level).
Makes eight 500 ml jars

meg's dad's peach salsa

Meg's Dad's Peach Salsa

Mix together in large pot, including liquids for 20 minutes or until all vegetables are soft:

1 can crushed tomatoes
5 cans plum tomatoes
10 fresh peaches, diced
4 red peppers, diced
4 green peppers, diced
1/2 c cilantro, chopped coarsely
2 Tbsp garlic, minced
2 medium onions, minced
1 c vinegar
1 c brown sugar
1 can corn niblets (optional)
1 can black beans (optional)

Spoon into sterilized jars, wipe mouths, put on sterilized lids and tighten. Process in canner or large pot for 20 minutes. Remove and cool. After 24 hours, any lids not pulled in consume within a few days.

red pepper relish

Start with a case of tomatoes:

Add some crisp bell peppers and tart Granny Smith apples:

Blend and chop and boil:

And spread the goodness on a cracker with some freshly made creme fraiche:

Ann-Marie's Sweet Red Pepper Apple Relish

Process in the food chopper:

12 tart apples
6 sweet red peppers
6 sweet green peppers
2 hot peppers
3 onions

Add other ingredients and let come to a boil. Boil for 15 minutes- 20 minutes. Stir occassionally.

1 tsp of salt
3 cups of light brown sugar
2 cups of vinegar

Put hot mixture into a hot, sterilized jars and seal.

Makes 8 pints.

fried eggs and salsa

 You start with a couple of eggs and fry them in a little butter:

 

When they are fried so that the yokes are just about hard, and the edges are crispy and brown, place them on your plate and smother in heaping tablespoonfuls of homemade salsa.

 

Then you will know that autumn is here and life is good.

tomato salsa

Start with a sink full of clean jars, rings and lids.

Add a little love:

And a few tomatoes:

the last of the Romas

And with a few variations in the recipe, a few 2 a.m. mornings, and lots of boiling water, you have about 60 jars of three kinds of salsa ready for dipping and eating.  We should be good for a few months at the very least.

My favourite salsa recipe:

Prepare canner and five 500 mL jars and lids. Prepare all ingredients and place in a large, deep stainless steel saucepan. Bring to a boil, stirring occasionally until salsa reaches desired consistency (about 30 minutes):

7 c tomatoes, blanched, peeled, seeded, coarsely chopped (about 6 lb, or 24 medium)
2 c onions, coarsely chopped
4 jalapeno peppers
3 garlic cloves
1 can (156 mL) tomato paste
3/4 c white vinegar
1/2 c cilantro, chopped and lightly packed
1/2 tsp cumin, ground

Ladle salsa into hot jars to within 1 cm (1/2 inch) of top rim. Remove air bubbles, wipe jar rim, apply lids and place in water bath. At altitudes up to 1000 feet, boil for 20 minutes (add 10 minutes for Alberta). Remove canner lid, wait five minutes, remove jars and cool.

ready for winter

lacto-fermented ginger carrots

With all the yoghurt making that has been happening in the kitchen this fall, there has inevitably been the odd jar of whey produced. My frugal side wouldn't allow me to pour it down the drain. Luckily, I remembered that Sally Fallon had many ideas for using whey in her inspiring cookbook Nourishing Traditions so I had a look.

I was wary about how the process was going to work, but followed the instructions to the letter and ended up with three 500 mL jars of ginger carrots. After three days, and no exploding jars, my curiosity got the better of me and I opened a jar.

It smelled fresh and appealing. That was a start. The taste was delicious; a slightly pickly, tangy flavour. Although Fallon suggests that salt can be reduced if using the whey I didn't feel comfortable experimenting on my first attempt, but may have more confidence to do so in the future.