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ne - PICKLED PEPPERS Le CHEF DALE MACKAY | SASKATOON, SK INGREDIENTS PICKLED PEPPERS 1 cup white vinegar 5 tbsp Sugar 1 garlic clove Atsp salt 1Zcups sliced jalapeño peppers (about 8 to 10) BUNS AND TOPPINGS 5 CO-OP Berkshire Cheddar Pork Bangers X cup CO-OP GOLD Beans with Pork in Tomato Sauce 5 VILLAGIO Toscana Sausage Buns Yscup CO-OP GOLD Tex Mex Shredded Cheese Blend SLAW Y cup CO-OP GOLD Mayonnaise 1tbsp white vinegar Xtbsp CO-OP GOLD PURE Liquid Honey Atsp salt Atsp ground black pepper 2cups savoy cabbage, sliced thinly 1cup cauliflower, sliced thinly % cup red onion, sliced thinly 1cup coarsely grated carrots Y cup raisins 2%tbsp chopped fresh dill BERKSHIRE BANGERS & PICKLED PEPPERS LA ÉLUS is 60 MINUTES CLS MINUTES DIRECTIONS 1. To make pickled peppers, place vinegar, sugar, garlic and salt in a small pot and bring to a boil. Put sliced jalapeños into a glass jar or container, pour boiling vinegar mix over jalapeños and let sit for at least 1 hour before using. Tip: When slicing the jalapeños, you can keep the seeds or remove them, depending on how hot a pickle you like. The seeds hold most of the spice. Any unused pickled jalapeños can be stored in the fridge in their brine for three to four weeks. 2. To make the slaw dressing, combine mayonnaise, vinegar, honey, salt and pepper in a large bowl. Dress cabbage, cauliflower, red onion, carrots, raisins and dill with desired amount of dressing. Mix thoroughly, cover and chill until ready to eat. 3. Preheat grill to medium-low. Grill bangers, allowing some char and colour to develop. Cook until juices run clear when pierced with a small knife and until they register 71°C (160°F) internally on an instant- read thermometer. 4. Heat beans in a pot or use at room temperature. 5. To serve, place a sausage in a bun and add beans, pickled peppers and cheese. Serve with slaw on the side or on top. HOW TO MAKE PICKLED PEPPERS