LCBO Food & Drink Summer 2022

PICKLES TO RELISH

Curried Pickled Carrots This recipe borrows the technique of the Vietnamese pickle do chua and flavours the brine with South Asian spices. Like carrot slaw in a jar, it’s great as a little side with tandoori chicken or as a condiment for hot dogs or chicken salad sandwiches. Big carrots, sold loose, are the easiest to cut into julienne. 1 1/4 cups (310 mL) cider vinegar 1 cup (250 mL) water 1/2 cup (125 mL) sugar 2 tsp (10 mL) mustard seeds 1 tsp (5 mL) curry powder 1 1/2 lbs (680 g) very large carrots 1 1/2 tsp (7 mL) fine sea salt 1. Place vinegar, water, sugar, mustard seeds and curry powder in a small saucepan over high heat. Stir to dissolve sugar. When it comes to a boil, remove from heat. Cool until tepid. 2. While pickling liquid is cooling, peel and cut carrots into julienne on a mandoline. Place carrots in a colander set over a large mixing bowl and sprinkle with salt. Let stand 20 minutes, stirring occasionally. Rinse under cold running water and drain thoroughly. 3. Transfer carrots to a 1-L (4-cup) Mason jar. Pour cooled brine over carrots to within 1/2 inch (1 cm) of rim. Wipe rim clean and cover tightly with a lid. Label with date. Refrigerate at least 1 day and up to 1 month.

GRILLED MERGUEZ SAUSAGES WITH BABY SPINACH, CURRIED PICKLED CARROTS & GOAT CHEESE P. 173

Makes 1 4-cup (1-L) jar

78 FOOD & DRINK SUMMER 2022