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The Macdonald Notebook is your source for exclusive Business & Inside Politics publishing every Saturday and Sunday, as well as breaking news throughout the week.

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Sunday August 9th Edition – Have A Free Read
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Summertime & The Beaches Are Fun…But: A Chat With NS Lifeguard Service’s Paul D’Eon
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Exclusive: Maritime Loblaw Customers Donate Circa $300,000 For IWK Via A $2 Donation At The Cash Registers In Just A Two Week Period
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QE II Foundation’s Champion Bill Bean Retired After Logging 24-Years – He Made Mansion & Cottage Lotteries Famous In Nova Scotia
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MacPolitics: The NDP Political Intrigue Of Chester-St. Margaret’s Denise Peterson-Rafuse – Sure Sign Her Political Life Is Being Sidelined – Takes A New Day Job
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MacPolitics: Would A Government Led By Tim Houston Balance Budgets? We Asked The NS PC Leader This Question
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MacPolitics: With Premier Stephen McNeil Bowing Out, What Is Next For The Governing Party?
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MacPolitics: Why Sean Fraser Would Be Real Competition In Race To Replace Premier Stephen McNeil
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MacPolitics: Scott Brison As Premier – Tiny Village Of Cheverie Would Become Power Centre – Once Again
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Notebook Archives: David Hennigar On Clifford Brison & Whether There’s Another Political Life For Scott Brison
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Alison Strachan: A Tale Of Two Lunenburg Brides, An Era Of Volunteerism & The Enduring Gift Of A Blueberry Buckle Recipe
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Alison Strachan: Edith Morash’s Lunenburg’s Blueberry Buckle – Dutch Oven Cookbook
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A Maritime Photo Moment: Jon Dimick’s Chester Artwork Includes 1902 Photograph Of The World’s First Seven-Masted Schooner
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Part II: Boston Financier Of Seven-Masted Schooner Had A Nova Scotia Connection
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Saturday Edition, Below: More Free Stories
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Golfing With Tom Peters: Fox Har’br At 20 Years Old
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This Edition Is FREE To Read: Meet Some HFX-NS Movers & Shakers Who Read Our Many Exclusive Articles – We Specialize In Old Fashioned News Scoops!
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MacPolitics: Mark Boudreau Mulls Over Halifax Run For Tories In Next Election – Believes Peter MacKay Can Defeat Popular Liberal Andy Fillmore
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Opinion: Mary Clancy On The Greatest Legacies Of Premier Stephen McNeil
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MacPolitics: Scott Brison As Premier Would Enjoy Support Of Regional Billionaire Set; Brison’s A Darling Of Top Business Titans
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Notebook Archives: Revisiting A 2019 Chat With Regional Billionaire John Risley: ‘Scott Brison’s Political Career Represented By Being An Engine Of Ideas & Good Public Policy’
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Friday Edition, Below: More Free Stories
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Exclusive: MacPolitics: The Liberal Opponent Feared The Most by Team Tim Houston Is Ultra Popular Mike Savage
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Exclusive: MacPolitics: Scott Brison As Premier McNeil’s Successor?
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Notebook Archives: Liberal Strategist Kirk Cox: ‘Expect Scott Brison To Run for NS Premier’
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MacPolitics: Exclusive: Jamie Baillie Endorses Peter MacKay For National Conservative Leader – ‘With MacKay No Liberal NS Seat Safe – Even Halifax’
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The Notebook Soundtrack: This Week Tuning Into The Talent Of The Late Glen Campbell
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More Free Stories: Saturday Edition, Below
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Golfing With Tom Peters: Rating The Inverness Courses — A Visit To The Luxurious Cabot Links & Cabot Cliffs
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A Maritime Photo Moment: A Five-Masted Schooner In Nova Scotia In 1927, A Rarity Even During Age Of Sail
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The NS Tourist: Highland Village Animators Bring Scots Gaelic History To Life
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Art: Cape Breton’s J. Franklin Wright ‘Canada’s Foremost Marine Painter’
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Art: J. Franklin Wright Painting Of ‘Royal William’ Yours For $28,000 — Or A Print For $100
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Pickling With Alison Strachan: Cucumbers Abound, It’s Time For A Preserves Recipe!
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Pickling With Alison Strachan: Cucumbers Abound, It’s Time For A Preserves Recipe!

Jul 31, 2020 | Arts & Culture, Latest Issue

By Alison Strachan

After two gloriously hot weeks in late July, I’m starting to think ahead to the vegetables now starting to make their way to markets across the province.

Late summer and fall transforms my beloved Wolf stove into a powerhouse churning out pot after pot of canned goods that end up as Thanksgiving gifts at family gatherings. When my eyes see the pickling cucumbers start to arrive, as they did this week at the South Shore’s famed ‘Bob and the Boys’ or Western Shore’s ‘Glyda’s Fruit and Vegetables’, I start thinking about those late summer days of preparation.

My sweet ‘bread and butter’ pickle recipe includes cauliflower and one chopped red pepper. Don’t be overwhelmed by the ingredient list that looks like it is meant to feed a small village. The salting and ice water process seems to shrink the ingredients.

Fisherman's Market: Seafood Delivered Overnight Throughout Canada

Soaking in pickling salt.

After gifting at least a dozen jars over the fall and winter, I popped the lid of my last remaining bottle last weekend for a halibut supper. So, it’s time to start putting together more for next year. This recipe should fill 10 – 15 jars of goodness.

Alison’s very own ‘traditional’ sweet ‘bread and butter’ pickles

Ingredients:

4 lbs small cucumbers, sliced thin
8 small onions, sliced thin
1 large red pepper cubed into 1/4″ pieces
1/2 head of cauliflower, chopped into 1″ florets.
1/2 cup pickling salt
4 1/2 cups sugar
4 1/2 cups white vinegar
2 tbsp mustard seed
2 tsp celery seed
1 1/2 tsp turmeric
1/2 tsp crushed cloves

Note: you can omit the red pepper and cauliflower but if you do, reduce the amount of vinegar to 4 cups.

Method:

Combine the cucumbers, red pepper, cauliflower, onions, and salt in a large stainless steel, glass, or ceramic mixing bowl

Cover with crushed ice (I don’t bother crushing it) and mix well. Let stand for three hours. Drain, rinse and drain again.

Alison’s bread and butter pickles ready to go.

In a large heavy soup pot or Dutch oven, combine the sugar, vinegar, and seasonings. Bring to a boil.

Once boiling, add the cucumber mixture; return to a boil and then remove from heat.

Ladle the hot mixture into sterilized hot pint jars to within 1/2 to 1 inch of the rim. Remove air bubbles by gently stirring with a stainless steel fork or butter knife. Wipe rims and cover with sealing lids.

Process for 15 minutes in boiling water canner (I don’t have a bona fide canner; I use a turkey roaster over two gas burners to do this – it’s called improvising with what’s at hand).

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