Pickling is a great way to prolong the life of
many veggies that might otherwise shrivel up in
your fridge. Feel free to venture beyond peppers
and cucumbers and experiment with a variety of
produce, such as cauliflower, green beans,
asparagus and carrots.
250 mL ( 1 cup) water
125 mL (½ cup) rice vinegar
125 mL (½ cup) sugar
2 sweet bell peppers, seeded
and thinly sliced
1 seedless cucumber, thinly sliced
In a small saucepan, combine the water,
sugar and vinegar, and bring to a boil. Cool and
add the peppers and cucumbers. Refrigerate for
2 hours. The pickled veggies will keep in the
fridge for up to 2 weeks.
Recipe courtesy of Dana Reinhardt
The Costco Connection
Costco warehouses have a variety of fresh
foods that can be pickled, canned, frozen,
blended and kept fresh with a FoodSaver.
FoodSavers are also available at Costco.ca.
etables, a trick that she says allows her to
extend the life of some produce for about two
weeks. (See her recipe for Pickled Veggies.)
Pickled veggies, paired with cheese and crackers, make a crunchy and healthy between-meal snack.
Have greens in the refrigerator that aren’t
looking too perky? A few days before the
expiration date and before they turn slimy, try
tossing washed spinach or kale into the
freezer overnight, along with bananas past
their prime (remove the peels first). Whir
them in a blender with a cup or two of Greek
yogurt, along with a few other ingredients for
a smoothie that even the pickiest eater in your
house will enjoy to the last slurp.
If you have fruit that is turning, break
out a basic dehydrator or use your oven to
make banana and apple chips, and apricot,
blueberry and strawberry fruit leathers.
Or, wash and freeze extra fruits and vegetables and then seal with a FoodSaver and
pop them in the freezer for later use.
There will forever be leftover produce in
the average household, but knowing a few
tricks of the trade to help use some of it up
before it goes bad will bring more nutrition to
your household, and more savings in the
bank to boot. C
Laura Bode ( email@example.com)
is a freelance writer in Redmond, Washington.
1. 5 L ( 6 cups) smashed blueberries,
blackberries or raspberries (about
2. 8 L/3 quarts whole blueberries;
1 L ( 4 cups) granulated sugar
Zest and juice of 1 lemon
10 mL ( 2 teaspoons) ground cinnamon
2. 5 mL (½ teaspoon) freshly grated
2 (85 g/3-ounce) packets liquid pectin
Prepare a boiling water bath and three
regular-mouth 500 mL (1-pint) jars in preparation for canning. Place the lids in a small
saucepan, cover them with water and simmer over very low heat.
Combine the smashed blueberries and
sugar in a large pot. Bring to a boil over high
heat and add the lemon zest and juice, cinnamon and nutmeg, and cook for about 15 to
20 minutes, stirring frequently, until the jam
is shiny and thick looking. Add the pectin and
return to a rolling boil for a full 5 minutes.
Remove the pot from the heat and ladle
the jam into the prepared jars. Wipe the rims,
apply the lids and rings, and process in a
boiling water bath for 10 minutes.
Makes three 500 mL (1-pint) jars.
Note: It is important to mash your berries before combining them with sugar and
putting them in the pot. Without the juice
from inside the blueberries, the sugar won’t
break down as quickly and could easily
scorch before it has a chance to dissolve.
Recipe courtesy of Costco member and
cookbook author Marisa McClellan.
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