Recipes

Can It Forward

Can It Forward

Today we had the the chance to grace the televisions of early morning Vancouver with our little canning demo segment to celebrate Can It Forward Day. We were super happy to be invited to do this, but in reality us two girls hate cameras so we are equally happy that it is over and that there was so much interest in our canning classes coming up soon this fall. If you can’t wait that long why don’t you try our pickled radish pod recipe at home in the meantime and don’t be afraid to send us any questions along the way we will be happy to answer as many as we can!

This recipe was inspired by something that happens to us is the spring after a long winter of rain and root vegetables. You know that feeling in the spring when you’re all excited about everything your going to plant in your garden? But half way through summer your realize you planted way to much to handle? Well letting the garden go isn’t always bad, because you might come a across some equally delicious treats like the radish pod for example. When you let your radishes go to seed, they grow seed pods and when they are still soft and crisp you can eat them. They have the same warm radish flavour with the soft juicy snap of a pea pod. So of course to keep these delicious little guys over the winter we pickle them!

Lemon garlic radish pods

Small batch; yield 2, 250 ml jars

2 cups radish pods
1\2 cup apple cider vinegar
1/2 cup white wine vinegar
1/4 cup white vinegar
2 cups water
1/2 lemon sliced into thin rounds
4 garlic cloves
2T coarse pickling salt
1T black mustard seeds
1T coriander seeds
1/2T caraway seeds
1Tblack and white peppercorns
1 bay leaf
Sprig fresh thyme or rosemary

Method:

1. Combine all seasonings, except salt and bay leaf in a small cheesecloth sachet. Tie off ends firmly.
2. In a thick bottomed pot, combine vinegars, water, salt, bay leaf and seasoning sachet. Bring to a boil and allow to boil for 5 mins.
3. Clean and wash radish pods and place in clean, sterilized mason jars ***, place lemon rounds in the jars and make sure jars are packed full.
4. Pour hot brine over the pods, and use a non-metallic utensil to work around the edges of the jar, releasing air bubbles. Make sure there is 1/4 inch fluid over the pods. Clean the sides of the jar as well as the screw top. Place lid on jar and tighten until just hand tight.

Place jars in a pot of boiling water and make sure they are completely immersed. Boil for 10 minutes, to ensure jars seal. Remove pot from heat, use jar lifters to remove jars from pot. Allow to cool. Listen for a “popping” sound, and check to make sure that there is no bulge in the top of the lid. The popping sound means that excess air has been forced out and a seal has formed.

Unopened and properly sealed, the pods are good for up to 12 months. Keep refrigerated once opened.

Use in salads, soup garnish, Martinis, or just on their own!

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