Enjoy this seasonal recipe by Jennifer Sherman of Chez Panisse using ingredients grown right here on our 28-acre Certified Organic farm!
This is a great way to use and preserve extra summer vegetables. It is especially delicious with firm, sweet vegetables like root vegetables and cruciferous vegetables like Romanesco. We call these quick method pickles “quickles.” They are easy to make and a lovely crunchy addition to any summer bbq or cheese plate.
- 4 carrots, peeled and cut in slices or lengths
- 1/2 head Romanesco washed and cut into florets
- 1/2 head Gold Bar cauliflower washed and cut into florets
- 5 turnips, topped, washed, and cut into wedges
- 1 yellow onion, peeled and cut into slices with root end attached
- 2 cups water
- 2 cups best quality white wine vinegar
- 3 TBS salt
- 2 TBS sugar
- 1 tsp coriander seed
- 4 fresh bay leaves
- 3 cloves garlic peeled and thickly sliced
- 2 sprigs fresh thyme
Combine all the pickling liquid ingredients and bring to a boil. Taste for salt, vinegar, and sweetness. Liquid should be tangy and delicious but not overly biting. Cook each vegetable individually; adding to the simmering pickle liquid and removing when still quite al dente. Cool each item on a cookie sheet. When finished, cool pickling liquid, combine vegetables, and pour cooled liquid over cooled vegetables. Pack into mason jars and keep refrigerated. Delicious for a couple of weeks.