Mixed Sour Refrigerator Pickles

(6 pints)


I intended to pickle a few cucumbers, but when I got to the farmers' market last week, I decided mixed vegetables would be nicer.

The spices I used for these were a bit different than what I usually go for because the grocery store I went to didn't have what I needed and I wasn't in the mood to drive all over town in the heat looking for stuff, so I used yellow mustard seeds and fennel seeds instead. The fennel is quite nice, I think.

They say refrigerator pickles should be consumed within a month or so, but I have had the odd jar last up to 3 or 4 months in my refrigerator (and it's been fine); mainly because I put something larger in front and forgot they were there. This batch might not even last a month because I'm already working on the second jar.

These pickles are on the sour side. If you prefer something a bit more mellow then replace some or all of the vinegar with rice vinegar.

You might have to adjust the ingredients slightly
2 3/4 cups water
3/4 cup white vinegar
1/2 cup white wine vinegar
3 tbsp agave nectar
1-2 tbsp kosher salt, to taste
1 small piece of ginger, peeled and sliced

4-5 small zucchini
1/2 lb green beans
4-6 small cucumbers
1/2 onion, sliced thin
1 bell pepper
4 medium carrots,

1-2 tbsp mustard seed
1-2 tbsp fennel seeds
1 tbsp peppercorns

6-9 cloves of garlic, to taste, chopped or sliced
1 small bunch fresh dill
6 bay leaves

Thoroughly wash the pint jars in very hot water or run them through the dishwasher.

Clean, seed and cut up the vegetables into sticks and/or slices, sized to fit the pint jars. They ended up generously filling a 2 quart measure I have.

Bring the water, vinegars, agave nectar and salt to boil in a non-reactive pot. Add the ginger and simmer for about two minutes, remove from heat.

Lightly crush the mustard, fennel and peppercorns in a mortar and pestle or use a rolling pin and crush them on a cutting board.

Divide the seeds and peppercorns evenly among the jars. Divide and arrange the vegetables, garlic, and dill sprigs in the jars. You can lightly pack in the vegetables as they will shrink a bit as they marinate. Place one bay leaf into each jar.

Ladle the brine into each jar. Divide the ginger slices and add those to the jars. If it looks like there's not enough brine then just make up the difference with a bit of extra water to each jar.  Cover with a lid and refrigerate. Allow to marinate at least 4-5 days. I like to shake the jars every day, but I'm not certain if that's necessary.

Sol's Slow Roasted Caramelized Onions

Onions are in season at the moment and I very much wanted to taste them roasted again. The first time I had them was in Toronto, when Sol, (the sister and aunt of friends) visiting from Paris, made them.

Sol showed me how to make her roasted onions on a subsequent visit; her recipe seemed quite simple. She sprinkled a teaspoon or so each of olive oil and balsamic vinegar over each onion, followed by a sprinkling of salt and pepper. She told me she baked them for a very long time; over 12 hours.

I know I'm missing something here because after 12 hours in the oven, my onions (although good) weren't magnificent like Sol's. They also failed to caramelize throughout as hers had. I'm thinking I used too high a temperature, perhaps? I'll never know for sure, Sol passed away last year. This wonderful woman was 94.

3 lbs small vidalia or yellow onions
1/3 cup olive oil
1/3 cup balsamic vinegar
salt and freshly ground black pepper

Preheat the oven to 325ºF.

Trim off about 1/4-1/2" off the tops and bottoms of the onions and remove the skins. Lightly score a cross on the top of each onion. Place them into an oiled baking pan.

Drizzle the olive oil and vinegar over the onions and  then sprinkle them with a bit of salt and pepper.

Cover the dish with foil and bake for about 3-4 hours. I tried an onion at this point and it was cooked though and good. No point in leaving them in for an additional 8 to 9 hours as their sizes will only diminish and they won't caramelize; at least not at this temperature.

Serve hot or at room temperature.

Ham and Cheese Corn Pudding

(4 servings)

I intended to make a plain corn pudding side, but before I knew it, I had turned it into a meal. As is usually the case with me, I found a few things in my refrigerator I wanted to use up.

1 tsp olive oil
1/2 clove garlic, minced
1 large sweet onion, chopped
3/4 cup red bell pepper, chopped
1 cup ham, cut into 1/2" cubes
2 1/2-3 cups shucked fresh corn (3 large ears)
1/2 green onion, green part sliced (optional, I wanted the colour)
1 cup sharp cheddar cheese, shredded (about 3.5 oz)
3 tbsp unbleached flour
salt and freshly ground black pepper, to taste
1 cup milk
1/3 cup sour cream
2 eggs
hot sauce, to taste (optional)

Preheat the oven to 350°F. Butter an 8 inch square baking dish (2 qt), set aside.

Heat the olive oil in a non stick skillet. Add the garlic and fry for about 1 minute. Add the onion and saute over medium to low heat until it's a nice even golden brown; about 12 minutes.

Remove from heat and set aside to cool somewhat.

Meanwhile, combine the red pepper, ham, corn, cheese, and green onion in a bowl. Sprinkle the flour over this mixture, the salt and pepper and toss to combine well.

Whisk together the milk, sour cream, eggs and hot sauce (if using). Pour this over the ham, cheese and corn mixture, add the sauteed onions and toss to combine everything well.

Pour this into the prepared baking dish and bake for about 1 hour, or until a skewer inserted into the centre of the pudding comes out clean.

Serve warm with a green salad.

Dill Potato Salad

(about 8 servings)

This salad always changes a bit for me because I usually add to it whatever I happen to have in my refrigerator at the time.

2 lbs yukon gold or waxy potatoes
2 hard boiled eggs, chopped
1/2 bunch radishes, sliced
1 cup shelled peas
4-6 dill pickles, (1 cup) chopped
2 green onions, thinly sliced
2-3 tbsp fresh dill, chopped
1/4 cup sour cream or plain yogurt
1/4 cup mayonnaise
1/4 cup pickle juice (marinade)
2 tsp Dijon mustard
freshly ground black pepper
salt, if needed (the pickle juice is usually high in sodium)

Wash the potatoes and place into a pot of lightly salted water. Boil for about 15 minutes or until they are tender. Drain, rinse under cold water, allow to cool. Cut into bite-sized pieces and place into a large bowl.

Add the eggs, radishes, peas, pickles, onions and dill.

Combine the sour cream, mayonnaise, pickle juice, mustard and ground pepper in a small bowl. Pour over the vegetables and toss gently. Check and adjust the seasoning.

This salad will keep well for a few days refrigerated.

Khao Pod Tod; Thai Corn Patties with Cucumber Sauce

 (8-10 patties)

Whenever I go out for Thai food, I try to have these corn patties as an appetizer. Whole Foods had corn on sale this week; 6 ears for $2..   I couldn't resist.

cucumber sauce
3 tbsp rice vinegar
1 tbsp fish sauce
2 tbsp brown sugar
1/2 english cucumber, chopped
2 tbsp fresh cilantro, chopped
1 tbsp fresh mint, chopped

Combine the vinegar, fish sauce and sugar, stirring until the sugar has dissolved. Stir in the cucumber, cilantro and mint.


corn patties
2 cups corn, about 3-4 ears fresh corn
1 clove garlic, finely minced
1 green onion, chopped
a pinch or two of cayenne
salt and freshly ground black pepper, to taste
2 medium eggs, slightly beaten
1/3 cup rice flour, 1 tbsp more if needed

oil for frying

Combine all of the patty ingredients in a large bowl.

Heat a nonstick skillet over medium-low heat and add a bit of oil to coat the pan evenly.

Drop a couple of tablespoons of batter per patty and fry until the bottoms are brown; about 2 minutes. Flip carefully and fry the other sides until browned.

Serve immediately with the cucumber sauce.

Rotkohl, German Braised Red Cabbage

(about 8 servings)

I'm not sure why I don't make this sweet and sour red cabbage dish more often. Aside from it being quite tasty, the colour is magnificent on a plate. I only make it when I make rouladen.

The bacon can be replaced with 2 tablespoons of canola oil. I used it simply because I had some left over from the rouladen filling.

4 slices bacon, diced
1 large onion, chopped
1 small head red cabbage (about 2 lbs), thinly sliced
1 cup red wine
3 tbsp red wine vinegar
1/3 cup red currant jelly
1 apple, cored and shredded
salt and pepper to taste

optional thickener
2 tsp cornstarch
2 tbsp cold water

Heat the bacon in a heavy skillet over medium heat and cook until the bacon is crispy. Lower the heat a bit and add the onion. Saute until the onion becomes translucent. Add the cabbage and apple, and cook for a few more minutes until the cabbage begins to wilt.

Combine the red wine, vinegar and jelly, and pour over the cabbage mixture. Cover and simmer over low heat for about 1 1/4 - 2  hours until the cabbage has softened to where you like the texture. Season with salt and pepper.

If you like the texture crisp and the liquid hasn't completely absorbed into the cabbage, then combine the cornstarch and water and add that to the cabbage. Cook, stirring for a few minutes until the cornstarch thickens the liquid and coats the cabbage.

Remove from heat and serve.