The Canadian Food Experience Project began June 7 2013. As we (participants) share our collective stories across the vastness of our Canadian landscape through our regional food experiences, we hope to bring global clarity to our Canadian culinary identity through the cadence of our concerted Canadian voice. Please join us.
This month’s challenge is Preserving: Our Canadian Food Tradition. Preserving food isn’t something I’ve done. I made taco pickles because you can use local ingredients. This recipe was posted on Eva Kolenko’s website. I’m a huge fan of Mexican food that’s healthy. I tried the pickles on beef tacos but it would be good on fish tacos or a salad.
I appreciate the artisan practice of preserving produce. (Now seriously say that 10 times as fast as you can.) Canada is a seasonal country and it makes sense for us to preserve our produce while it’s still fresh to last longer. This allows us to eat local food much longer than during the peak season. Making your own pickles insures you know what’s in them and you can control the ingredients. This is great if eating organic or GMO free is important to you. There are so many recipes available online for different preserved food. I had tried to oven dry tomatoes. Both attempts ended with burnt cookie sheets. Since I ran out of time and patience I decided on this recipe. I’ll try the tomatoes again soon.
All over Canada, different forms of preserving food are used. People salt cod and beef, dry beans, make jams, jellies, chutneys, pickles and dehydrate meat or vegetables. Not that these methods are unique to Canada but it shows just how multicultural Canada is.
I want to apologize for my lack of presence on my blog. Life crept up on me at the end of summer. I went from a single parent family to my daughter heading off to college.
- Radishes - Two Bunches
- Carrots - A Few
- Jalapeños - One
- Cilantro - A Handful Chopped
- White Vinegar - 1 Cup
- Apple CiderVinegar - 0.5 Cup
- Red Wine Vinegar - 0.5 Cup
- Sugar - 1 Cup
- Add all the vinegar and sugar in a pot and put on low bring to a slow boil until the sugar is disolved.
- Cool mixture off in fridge or freezer.
- Chop all the veggies really thin.
- Put the veggies in clean jars that have an airtight lid.
- Pour liquid over the veggies.
- Refrigerate for 2 weeks.