Native Cooking

 

Last updated 11/14/2016 at 5:29pm



Greetings Nidobak!

I hope life is going well for you. Harvest should be in, the kids happily back to school and everyone who likes to cook is in their kitchen.

I like to stay outside as much as possible when the weather cooperates. It has lately and we’ve had lots of sun.

Time to go through all the recipes, old and new. The first ‘old’ one I have for you is from a tribal reunion I attended a few years ago in a park on Lake Champlain in northern New England.

I’m not a big fan of pickled food, but this offering was the best pickled vegetables I have ever had before or since! I believe Canada has some wise women who know about canning as an appropriate way to preserve food.

Who knows, you may like it and start doing jams and jellies for presents. It is a good recipe for all the overripe cucumbers and oddball squash, peppers, tomatoes, onions, etc...

North Country Sweet and Sour

6 overripe cucumbers

6 onions

3 red peppers

3 green peppers

The night before, peel the cucumbers, remove seeds. Cut in 1-inch chunks, 1/2-inch thick. Slice the peppers, remove seeds and pith, then chop. Peel onions and slice thinly lengthwise. Put all the cut-up vegetables in a large bowl. Cover with 1/4 cup of salt and let it sit overnight. Next morning, drain and rinse the vegetables, then pack in sterile quart canning jars (about 8).


2 cups cider vinegar

1 teaspoon tumeric

2 cups white sugar

1 teaspoon mustard seed

2 cups brown sugar

1 teaspoon celery seed

Mix and bring to a boil. Pour liquid over pickles in jars. Wipe rims with a clean cloth and put sterile lids and screw rings over each jar; process 20 minutes in a water bath. Store in a cool dark place. Let sit about 6 to 8 weeks for flavors to develop. These pickles will be good for several years if unopened.

 
 

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