Recipes

There is nothing better than a home-cooked meal, prepared with fresh ingredients and made with love. Here are some of our favourite recipes for all your bountiful harvest.

Baba's Best Pickles

3 c water

½ c pickling salt

1 c pickling vinegar

Boil all ingredients together. While you are waiting for your brine to boil, pack tight your sterilized sealer jars with cucumbers, 1-3 cloves of garlic, and some dill. Once you brine is boiling, carefully add it to jars, and make sure all cucumbers are covered. Place lid on tight, don't burn your hands and let cool on the countertop. You'll hear the lids pop, which means they are sealed. Wait two weeks and enjoy

Sweet Zucchini Relish

6 cups shredded unpeeled zucchini 2 c chopped onion

2½ Tbs. canning salt 3 c white sugar

1½ c white vinegar ½ red bell pepper, chopped

½ green bell pepper, chopped ½ Tbs cornstarch

½ tsp nutmeg ½ tsp turmeric

Place zucchini and onion in a large, non-metallic bowl; sprinkle salt on top. Use your hands to evenly mix salt with zucchini. Cover and refrigerate overnight. Drain zucchini in a colander and rinse well with cool water. Squeeze out excess water. Add all other ingredients to a large pot. Stir to combine, and add zucchini. Bring to a boil over medium-high heat; reduce to medium-low and simmer for 30 minutes. Pack into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to the top. Screw on the lids.

Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into the pot using a holder. Leave a 2-inch space between jars. Pour in more boiling water if necessary, until the tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.

Green Tomato Chutney

1½ lbs green tomatoes 1 lb cooking apples

½ lb onions coarsely chopped ½ c raisins

2 c light brown or white sugar 1 Tbs salt

grated rind and juice 2 large lemons 1 c cider vinegar

2 Tbs mustard seed 2-3 red chillies (optional)

Spice Bag:

1 Tbs coriander seed 2 tsp black peppercorns 2tsp allspice

1 tsp cloves 2 cinnamon sticks, crushed

Blanch tomatoes, remove skins, then coarsely chop. Peel, core, and chop apples (cores/peels add to spice bag). Add tomatoes, apples, onions, and salt into a saucepan. Slowly bring to boil, and simmer for 20 minutes. Add all other ingredients except mustard and chillies. Return to a boil, and simmer for 30 minutes or until thick. Add mustard and chillies stir well, and remove from heat. Ladle into hot sterilized jars. Wait 1 month and enjoy!

Chowchow

½ lb cucumbers, thick sliced 1 small cauliflower, divided

½ lb green tomatoes, diced 4 med carrots, thick matchstick

½ lbs string beans, trimmed 10 ozs. pickling onions, peeled 4 red peppers, sliced 1 small bunch of celery, sliced

½ c salt

Pickling mixture:

¾ c flour 9 Tbs dry mustard powder 1½ Tbs celery seed

1 Tbs salt 1½ Tbs turmeric 5c cider vinegar

1½ c light brown/ white sugar

Put all vegetables into a large glass bowl. Cover with cold water and salt. Mix until dissolved, weigh down, and let sit overnight. Drain vegetables and blanch for 2 minutes.

In a separate bowl combine vinegar, sugar, and salt = vinegar mixture. In another separate bowl add all dry pickling ingredients and slowly add 1 cup of the vinegar mixture until a smooth thin paste is formed. Add the remaining vinegar mixture to a noncorrosive saucepan and boil. Once boiling, slowly add the mustard paste. Stir constantly! Add vegetables bring to boil, and remove from heat. Pack into hot sterilized jars. In 2 weeks enjoy!