I had this recently at a potluck and it is really easy to make. The most expensive ingredient is the mayonnaise. Actually, nearly all the calories are in the mayo, so use one that you enjoy eating.
Makes: almost 3 quarts
Ingredients
2 lbs green cabbage, shredded
1 lb green kale, leaves only
2 organic carrots, sliced into matchsticks
Mix vegetables together in a large 5-quart bowl. Add coleslaw dressing and mix until combined.
Coleslaw Dressing
1/2 c organic mayonnaise
1 1/2 tbsp lemon juice
1 tbsp rice vinegar
2 tbsp organic granulated sugar
1/2 tsp sea salt
fresh ground black pepper
So far the only candidates for this dill pickle recipe are cucumbers and carrots. I made 2 pints + 2 quarts of dill pickles and carrots; although, the carrots are only in one of the quart jars because I ran out of cucumbers. Because I lack the equipment to properly can a quart-sized jar, the quart jars became refrigerator pickles.
Ingredients
sliced, quartered, or whole pickling cucumbers (~ 2 lbs)
fresh dill leaves, roughly chopped into 4" pieces
2 garlic cloves, peeled and trimmed, per jar
organic carrot sticks (optional)
the brine:
1 1/2 c white vinegar
1 1/2 c filtered water
1-2 tbsp kosher salt
Bring brine ingredients to a boil in a medium pot. Remove from heat when the salt has dissolved. Set aside until ready to use.
Directions
The order of operations is pretty important. You want all the floaty stuff to start at the bottom and then wedge it all into place by packing the jar with the vegetables. First things to the bottom are the garlic and dill leaves.
Wash and trim the ends of the vegetables. The flower end of the cucumber is what makes it go soft in the brine and nobody wants to eat limp pickles. Pack each jar full. Pour brine on top and leave 1/2" space at the top. Wipe the rims of the jars with a damp paper towel before placing and securing the lid and jar bands.
Start the timer when the water comes back up to a boil after adding the jars. Process in a boiling water bath for 15 minutes. Remove from heat and let cool for 24 hours before shelving.
For the refrigerator pickles, skip the hot water bath. Simply place the sterilized lid and tighten the jar band. Put in refrigerator to cure for a week before eating.
Note: This recipe assumes you have sterilized jars, lids, and jar bands ready to go.
Note to future self: Add brine to jars you intend to can. If you run out of brine, make more.
The ratio was sourced from here (ratios mucked around with since I wasn't about to make 7 quarts of pickles).
A lot of foods are tastier when roasted: garlic, bacon, bell peppers, tomatoes, eggplants, etc. I usually have carrots in the fridge as a stock-making component, or to add to soups and stews. Because carrots are really low in calories (25 per medium carrot), it seems like a lot of trouble to bake them. Nevertheless, here is the recipe.
In the Pacific NW, I grow thyme outside and it is winter hardy. There has already been a dusting of snow and nearly two weeks of freezing temperatures. The plant seems to be doing fine.
Ingredients
a bunch of organic carrots, trimmed and split lengthwise
2 tbsp olive oil
fresh thyme leaves
1/4 tsp kosher salt, or to taste
freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
1. Wash the carrots. No need to peel them. Trim off the ends, then halve the carrots lengthwise. Place in a single layer on a rimmed baking sheet. Pour a few tablespoons of olive oil on top of the carrots and toss the carrots to coat with oil.
2. Sprinkle on a generous amount of fresh thyme leaves. Add salt and black pepper.
3. Bake for 30-40 minutes.
