Re­frig­er­a­tor pick­les

For­get about hot-wa­ter can­ning. Pick your favourite summer veg­eta­bles, sub­merge them in a sim­ple brine, then re­frig­er­ate for a day or two, and done! Th­ese beau­ties make the most of the riches with­out the fuss.

Food & Drink - - GOOD & READY SEASONAL -

Spicy Pick­led Sweet Corn

(recipe on page 155) Peaches and Cream corn is al­most too sweet on its own (we’ll save the lament for the dis­ap­pear­ance of flavour­ful yel­low corn for an­other day). Turmeric and chilies turn it into the hero it wants to be.

Pick­led Zuc­chini Spears

(recipe on page 154) Salt­ing and soak­ing the zuc­chini be­fore brin­ing might seem counter to mak­ing a crunchy pickle, but it does en­sure a crisp re­sult.

Pick­led Pep­pers and Beans

(recipe on page 155) Oregano and heaps of gar­lic share the spot­light here. Serve th­ese with beer or use them to gar­nish Cae­sar cock­tails.

Pick­led Car­rots

(recipe on page 155) Car­rots, cit­rusy co­rian­der seed, pep­per and turmeric are a match made in heaven. You don’t need a sand­wich as an ex­cuse to eat th­ese non-stop.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.