We fell in love with Farm To Table Baby Mama and her sweet recipe videos for PBS Family as soon as we laid eyes on them. Patricia’s simple style is right up our alley and, kids or no, everyone on our team loves to make her recipes at home.
Earlier this month, we decided to send Patricia one of our favorite home deliveries: one of Summerland’s organic, local produce boxes. Lo and behold, she whipped up this gorgeous winter recipe for us (and our friends at PBS Family) – these simple pickled veggie jars with citrus and spices. Stock up your fridge with jars of these healthful, seasonal veggies and you’re just a hop, skip and a jump away from the perfect spread for visiting friends and family through the holidays. Watch Patricia’s adorable video above, then pop over to Summerland for an exclusive special on first time orders (details below)!
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!
Salty, Sour, Crunchy, Sweet: Pickled Winter Veggie Jars
2 Tbsp coriander seeds
1 Tbsp peppercorns
1 tsp yellow mustard seeds
1 bunch thyme
1-2 lemon peels
2-3 bay leaves
1/4 cup sugar
1/2 onion sliced
1 cup rice wine vinegar
juice from 1 small orange
1 cup water
bunches of your favorite vegetables
1. Prep your veggies. Peel and chop if needed.
2. Blanch harder veggies like carrots, cauliflower, celery root, etc. They should still have a crunch and bite to them. Shock the vegetables in an ice bath to stop them from cooking.
3. Boil all the pickling ingredients together then simmer for 10 minutes. Taste for flavor and balance. Strain and cool to room temperature.
4. Pack your veggies into a canning jar. Adding slices of fresh fruits like apples, pears, persimmons, lemon or orange zest etc. will naturally sweeten and bring more flavor to the pickled veggies.
5. Pour the brine over the vegetables. They should be completely submerged in the brine to stay fresh.
6. Cool to room temperature and refrigerate overnight.