Is it weird to start off this New Year with posts not unrelated to where I left off in three months ago? Well weird or not, what I put into jars and the freezer then, are oh so welcome now that there is a blanket of snow frozen over everything outside now. The bright colours and great flavours of summer produce are welcome at any time of the year!
My new thing is Buddha Bowls, and no you don’t have to venture out to fancy restaurants to get them! Let me first share this fun graphic that a friend posted on social media. Unfortunately it came with no copyright, so my apologies for not giving credit where credit is due.
You may recall my crazy weekend of processing 20lbs of red peppers. (It’s not too far back on the blog posts if you don’t.) I was chopping, so I figured why not also chop carrots, daikon root and onions as well for jars. With this prep done, it was a cold packed job into hot jars with hot vinegar and into the water bath. See below for a better description of the process:
Asian Red Pickles Recipe and Canning Instructions
(makes about 6-pint jars)
Ingredients: 1 1/2 cups seasoned sesame vinegar, 1 cup white vinegar, 3 cups water, 1 1/2 cups granulated sugar, 2 tsp ginger root, 2 lbs each carrots and daikon (julienned), 1/2 lb each onions and red peppers (thinly sliced).
Fill hot jars with cold sliced produce, add hot pickling liquid to within 1 cm of the top of the jar. Screw band down until resistance is met and then to finger tight. Place jars in canner, ensuring they are submerged. Bring to a boil and process for 10 minutes. Then remove the canner lid, wait a further 5 minutes and remove jars, keeping them upright until they are fully cooled and lids have sealed.
And voila: nicely canned pickles just waiting for the right pad thai, stir fry or buddha bowl to need a little bit of crunch and zing on top. I highly recommend you give them a try when harvesting season comes back around. For now, give a buddha bowl a try!