LCBO Food & Drink Summer 2018

PICKLED CARROTS Any size carrot will do here, but baby ones with their greens still attached fit perfectly in 2-cup (500-mL) pickling jars. If using these, leave ¼ inch (5 mm) or so of the greens attached and clean them well. 1½ lbs (680 g) small carrots with greens, peeled 6 cloves garlic 3 cups (750 mL) Basic Brine (previous page)

SPICY PICKLED SWEET CORN These pickles aremade with very sweet Peaches and Cream corn in mind. There’s extra salt and more acid from lime juice to compensate for their sweetness. If using yellow corn, omit the 1 tsp (5 mL) salt and the lime juice. If you like things very spicy (like me!) use bird’s-eye chilies instead of the cayenne or finger chilies. 3 cobs of corn, husked, silked and cut into 1 inch thick (2.5 cm) rounds 3 cups (750 mL) Basic Brine (previous page) 1 tsp (5 mL) salt Juice of 2 limes 4 red cayenne or finger chilies, cut in half lengthwise, divided

PICKLED PEPPERS & BEANS Not all dried oregano is equal. Be on the look- out for wild oregano, often from Greece, sold dried and still on the stalks in clear cello bags. These pickles are always the first to disappear from my fridge. 1½ lbs (680 g) green beans, yellow wax beans or a combination 3 cups (750 mL) Basic Brine (previous page) 3 tsp (15 mL) dried oregano 12 cloves garlic 2 large sweet bell peppers, cored and sliced into ½ inch thick (1 cm) strips 1 Blanch the beans in boiling water for 2 min- utes; drain and immediately plunge into cold water. Drain once again. 2 Combine brine, dried oregano and garlic in a small pot. Boil for 2 minutes and let cool to room temperature. Pack four 2-cup (500-mL) jars with beans and bell peppers; distribute garlic evenly between jars. Top with brine, cover and refrigerate for at least a day before consuming (keeps for 1 week in the fridge). Makes four 2-cup (500-mL) jars

1½ tsp (7 mL) each coriander seed and black peppercorns, divided 3 cloves, divided ¾ tsp (4 mL) ground turmeric, divided

3 tsp (15 mL) whole cumin seed, divided 1 tsp (5 mL) black peppercorns, divided 10 stems of cilantro and leaves, divided

1 Boil carrots and garlic in brine for 4 minutes, Divide spices between three 2-cup (500-mL) jars. Pack jars with an equal amount of carrot and garlic; pour brine over and refrigerate for 1 day before using (pickles will keep for 2 weeks in fridge). Makes three 2-cup (500-mL) jars

1 Cook corn 3 minutes; let cool. Combine brine, salt and lime juice, bring to a boil; let cool. Pack two 4-cup (1-L) glass jars with corn, an equal number of cayenne or finger chili halves, and divide spices between jars. Top with brine and refrigerate for 1 day before using

(keeps for 1 week in fridge). Makes two 4-cup (1-L) jars

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