Pickled Winter Vegetables

I’ve always loved the intense burst of salty, sour, sweet and crunch that comes with a good pickle. On more than one occasion my mom caught me drinking juice straight from the pickle jar, and I can’t say I’m not still tempted to do that today.

These pickles are packed full of flavor from ingredients like thyme, orange, coriander and mustard seeds, and have a nice pucker thanks to some rice wine vinegar. They make a great appetizer alongside some toasted bread and cheese (goat cheese, whipped ricotta, crème fraiche, or yogurt would all be perfect creamy counterpoints). The best part? They can be made WAY in advance, so last minute entertaining is easy peasy. Feel free to use any vegetables you fancy, toss in a bit of fruit for sweetness, and now let’s get to pickling!

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