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Summery flavours for your June menu

Spicy flavours, pickles and relish..Jumpin' June...let's eat!


Bring the heat of the tropics into your kitchen with our Caribbean Pork Stew. Marinated pieces of pork tenderloin are simmered together with sweet potato, red pepper, green onion, and pineapple for a unique and crowd-pleasing dish.

1/3 cup (75 mL) chopped green onion

2 Tbsp (25 mL) grated fresh ginger

2 Tbsp (25 mL) soy sauce

2 Tbsp (25 mL) Worcestershire sauce

1/2 tsp (2 mL) thyme, crumbled

1/2 tsp (2 mL) cayenne pepper

1/2 tsp (2 mL) allspice

2 lb (1 kg) pork tenderloin, sliced 1/2 inch (1.25 cm) thick

5 cups (1.25 L) sweet potato chunks (1 inch/2.5 cm)

1 red bell pepper, cut into chunks

2 green onions, cut into 1 1/2 inch (3.75 cm) pieces

2 tbsp (25 mL) oil, divided

1 can (14 oz/398 mL) pineapple chunks with juice

1. Combine first 7 ingredients (chopped green onion through allspice). Add pork and toss to coat. Cover and let stand 30 minutes. Combine sweet potato, pepper and remaining green onions with 1 tbsp (15 mL) oil in a shallow casserole.

2. Bake, covered, at 425ºF (220ºC) for 15 minutes.

3. Meanwhile, heat remaining 1 tbsp (15 mL) oil in a frypan. Drain pork, reserving marinade. Brown pork in oil in batches. Add pork and reserved marinade to vegetables in casserole; stir to combine.

4. Add pineapple with juice to frypan and bring to a boil, stirring to remove any browned bits. Pour pineapple mixture over pork and vegetables. Cover and bake at 350ºF (180ºC) for 45 minutes. Uncover and bake 10 minutes longer. Serve immediately. Serves 6.



Our Refrigerator Dills are a basic dill pickle recipe sure to get you hooked on home pickling.

8 cups water

1 cup vinegar

1/4 cup pickling salt

6 - 7 lb pickling cucumbers (2 1/2 inches)

4 heads fresh dill

3 cloves garlic

2 tbsp mixed pickling spice

3 bay leaves


To prepare pickling liquid, combine water, vinegar and salt. Stir to dissolve salt; set aside. Wash a 1 gallon (4 L) jar thoroughly with hot soapy water. Rinse jar with a solution of 1 tbsp chlorine bleach per quart of water; rinse with boiling water. Wash cucumbers thoroughly. Trim 1/8 inch off stem and blossom ends. Pierce cucumbers several times with a fork. Place dill, garlic, pickling spice and bay leaves in jar. Fill jar with cucumbers. Pour pickling liquid over cucumbers. Cover jar and refrigerate for 5 days before eating pickles. Store refrigerated for up to 2 months. Makes 1 gallon (4 L) jar.

Cook's Note: This recipe does not require processing as it is a refrigerator pickle. The amount of pickling liquid needed will vary depending on the size of cucumbers



Our Cucumber Hot Dog Relish is a must-try. This recipe can be easily divided to make a smaller amount, and if you choose not to process it, it will last in the fridge for about a month.

5 cups finely chopped cucumbers

3 cups finely chopped onions

3 cups finely chopped celery

2 red or green bell peppers, finely chopped

2 hot peppers, seeded and finely chopped

3/4 cup pickling salt

7 cups water

2 cups vinegar

3 cups sugar

2 tbsp celery seed

2 tsp mustard seed

Combine cucumbers, onions, celery and peppers in a large nonreactive container. Dissolve salt in water; mix with vegetables. Refrigerate overnight. Rinse and drain thoroughly; press out liquid. In a Dutch oven, combine vinegar, sugar, celery seed and mustard seed; bring to a boil. Add vegetables; return mixture to a boil. Reduce heat and boil gently 10 minutes, stirring frequently. Ladle into hot sterilized jars, leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional relish, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 25 minutes in a boiling water bath. Makes 5 pint (500 mL) jars.