Pickled Vegetables

I was taking lunch round to a friend's house recently so made an eggless fennel quiche and decided to accompany it with some pickled vegetables.


I don't recall ever pickling vegetables before, actually.  I make chutneys and sauces, but don't normally pickle.  So it was a fun thing to try.

As my hubby hates the smell of boiling vinegar, this was a job for outside!


I pickled pearl onions (white, yellow and red), some carrots, some radishes and beetroot.  Hands down, the onions won! They were wonderful.  But naturally, they were the most work with the peeling however!

I used a recipe from Bon Appetit magazine and the only things I changed were using coconut nectar sugar instead of white sugar and omitting the oil.

Here's the Pickled Vegetable Recipe


The recipe mentions that you do the beets last so the vinegar doesn't go red on the veggies, but actually the vinegar went red with the radish color!  The radish were my least favorite actually, as they lost all their color and just looked washed out and had lost some flavor.

So my recommendation is skip the radish and if you have the patience, do more onions!

Pickled vegetables are a good portable food, as you can put them in nice jars, and also pair really well with richer foods. They have a good crunch and the vinegar cuts through the richness of what they accompany.

And talking of Pickles, we do enjoy the comic strip Pickles - here's today's in case you don't know it:


Comments

Red cabbage or Pink cabbage

We harvested our first red cabbage this week!  Look what a pretty cabbage it is.  But it's definitely a pink cabbage, not a red cabbage.  Who ever named them red cabbages?  Pretty, pretty pink! Or is it purple? or Magenta? Or Fuchsia? Or violet? or.....



I made a coleslaw, of course - as we eat a lot of coleslaw in this household.



Along with the "pink" cabbage there are:

  • spring onions/scallions
  • sugar snap peas
  • raisins
  • carrots
and a dijon mustard  fat free dressing.

It was delicious as well as colorful!



Today  I used the coleslaw in coleslaw tacos, topped with hemp seeds.  


So what color was the last "red" cabbage you ate? Red? Pink? Purple?

Cabbage is a cruciferous vegetable, and the red/pink color shows its full of anthocyanins, which are anti-oxidants and also anti-inflammatory. Cabbage also has anti-cancer activity, but it's consuming a variety of vegetables that has the most health benefits....as shown in this video:




So don't forget to eat a rainbow a day
Comments

Wednesday's harvest - plums and potatoes


We had a good harvest day today from the garden.


The plums have been ripe since we got back from England last week, so John picked a few more, as the birds outside are enjoying them too much.  I have to say however, that I'm not a great plum fan, so I'm going to make them into chia jam - leaving just a few fresh for John to enjoy.



But our exciting harvest of the day was our first potatoes!  Having been away for a month, we didn't really know what had gone on with the potatoes and how do you know when they are done etc, as we hadn't see flowers.  So we ventured carefully under the soil and look what we found!



What colorful beauties - and lots more where they came from. Red, white and blue...



Life definitely is good! I know I am going to have a baked blue potato for my dinner tonight! Roll on dinner time.

And just so he was not forgotten, little Harold got one of the carrots that was "culled" due to thinning of the carrot plants!  He seemed to enjoy it!

Comments

Black cumin coleslaw

I make a lot of coleslaw at home. We both really enjoy it - especially the crunch of the cabbage and all the other vegetables.  Rarely a week goes by without me making some version or another.  Here is this week's:


In this last batch I added a new ingredient - black cumin seeds (Nigella sativa).  I've just come across black cumin as I've been researching for my class on spices next week. It's a yummy spice - not related to cumin to cumin at all. It went well with the coleslaw.  I'll be writing more about it in the next few days as it has lots of healing properties.

As well as cabbage and black cumin there was also carrots, celery, chives, dried montmorency cherries, mint and sun-dried tomatoes. The dressing was an eggless vegan mayonnaise with lots of fresh lemon juice added.

Sadly today the mint had gone a bit brown, so I pulled all that out - note to self to not add mint if I'm not eating it all in one day! But I'll definitely be adding black cumin seeds to the recipe on a regular basis.

Do you make your own slaw? What is your favorite ingredient?
Comments