Pickling cucumbers and...soon, the first Quebec strawberries
My boyfriend looooooves pickles. We used to buy a mixture of pickled vegetables that he would add to almost every dish. In the last year, as we integrated the pleasure and habit of eating freshly picked and cooked vegetables, our consumption of "pickle / per capita" has definitely fallen. BUT, this may change with the arrival of Mr. Basil cucumber pickles...
Indeed, we are very pleased to offer you wonderful pickling cucumbers from our partner Mr. Basilic. You already know his delicious fresh herbs and mushrooms (shiitake & oyster mushrooms), but this week he offers amazing pickling cucumbers, perfect to be marinated and enjoyed in early summer.
Pickling time
"A la Ricardo"
Preparation time: 25 min
Total: 9 hr
Serving: 1 jar
In Quebec, we know that most recipes provided by Ricardo are practically a guaranteed success. Here's his recipe for pickled cucumbers.
- 8 unpeeled pickling cucumbers, sliced
- 125 ml (1/2 cup) coarse salt
- Water
- 625 ml (2 1/2 cups) white vinegar
- 250 ml (1 cup) sugar
- 5 ml (1 teaspoon) turmeric
- 10 ml (2 teaspoons) celery seeds
- 10 ml (2 teaspoons) mustard seeds
- 10 ml (2 teaspoons) coriander seeds
- In a bowl, combine the cucumber slices with the salt. Cover with water. Cover with plastic wrap and let stand at room temperature for 8 hours. Rinse the cucumber slices under cold water. Drain. Spoon into sterilized jars.
- In a saucepan, bring the remaining ingredients to a boil. Remove from heat and pour over the cucumbers.
- Keep the jars in the refrigerator or sterilize in boiling water for 15 minutes to store the jars for up to 1 year in a cool, dry place.
Source: Ricardo Cuisine
The first strawberries of the season...
The first Quebec strawberries are knocking on our door. However, they will be relatively scarce for now as the recent frost has had a negative impact on the production.
Enjoying each one of them
When you manage to get your hands on your first pint of local organic strawberries, you'll probably want to enjoy them fully. If you're already a strawberry expert, then you know the tips below. None of us wants to waste a single one of these precious red beauties, so here's some advice:
- Remove from the fridge an hour before eating
- Rinse the strawberries before hulling to avoid water getting inside (don't soak them, this diminishes their magical taste!)
- Keep your pint of strawberries in the drawer of the refrigerator (or at a cool temperature)
Freeze now, enjoy all year-round
Imagine eating local organic strawberries during winter! We may try growing strawberries in our greenhouse in the future, but for now you can start to freeze seasonal produce in anticipation of the coming fall and winter. Here are some steps to follow:
- Rinse and hull strawberries
- Place on a plate in the freezer
- Once fully frozen, place in an airtight bag and voilà!
Hooray for summertime, local produce & delicious meals!
Have a great basket!
Laurence