It’s Friday, you’re almost there.
You have survived; meetings, gymnastics, tap/jazz, yard duty, early mornings, late nights, hundreds of papers graded, elderly parents and….your stove inexplicably just stopping working-while you have a fish pie in the oven.
Thank goodness for amazing neighbours.
You’d like a nap but that’s not going to happen.
How about you remind yourself how much you like that person you’re partnered with and make something nice and easy for dinner?
Little meat pies that you squirreled away in the freezer (recipe coming on Sunday) and a tart/sweet/crunchy pickle that was made one rainy summer day.
Jardiniere. Ahhhh. There might be wine involved as well. Don’t have any pies? Don’t worry-crackers and cheese are a perfect treat too.
I love this stuff. Pickled vegetables with tonnes of whole spices. Very ‘in-your-face’ and ready to crack open when you need something a bit special.
Doesn’t it look special even before it’s done? This is everything in the pan just bunged-in and ready for a little simmer.
Now THIS is the stuff. Canned for a month and super crunchy. The flavours of celery seed, coriander, and mustard all the way through.
- 4 cups vinegar
- 1 cup water
- 1 cup sugar
- 1 T kosher or pickling salt
- 1 T each; mustard seeds, celery seed, coriander seeds, peppercorns
- 1 red pepper (1 inch chunks-about a cup)
- 1 head cauliflower (broken into florets=6 cups)
- 4 sliced (1/2 inch) carrots (3 cups)
- 8 cloves of garlic (mashed)
- Combine all ingredients. Bring to a boil, turn down to a simmer and let cook for 5 minutes. Place in sterilized jars (7x500ml) and process in a water bath for 15 minutes.
- Let sit for a month before enjoying.