The classic pickle, with a twist

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Recipe created in partnership with Riverbend Gardens x their CSA program

Well well, we’re in the midst of pickling season, aren’t we?

You might not think we are with the weather we’ve had this season, but contrary to popular belief there is plenty of abundance coming up in the fields!

So, it’s time to start thinking about freezing fruit, making ferments & pickling the beautiful produce that comes off the fields. Hoard for winter like a squirrel would. CSA season is perfect for that because there’s always at least one thing in the share that makes a good pickle!

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Pick your pickling spices

The twist here, beyond making pickles with zucchini instead of simply using cucumber is that you can really adjust the blend of herbs & spices you use based on your taste. I really like the little kick that Sichuan pepper brings to the table these days. It add a bit of numbing-spiciness that no other herbs really bring to the table. All of this without being so hot that it’s uncomfortable to eat.

You can chose to add fresh jalapeno or cayenne to the mix as well, or fresh herbs - but you’ll need to add a bit more than you may think you need if you venture into the fresh herb world. Fresh herbs are less concentrated than dry as they still have all of their moisture content to be accounted for.

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Cuke & zuch: Riverbend Gardens
Salt : The Northern Table


MAKES 6 Jars

3 C cucumber cubes
3 C zucchini cubes
1 - 2 cloves of garlic

For the brine:

2 t sichuan peppercorns
2 t black peppercorns
2 t Dill seed
1 t cardamom
1 t ginger
1 t coriander
3-4 cloves

2 C filtered water
1/2 C white vinegar
1/2 C apple cider vinegar
1 T sea salt**


Prep 10 Mins

  1. Chop your vegetables into sticks of matching length no longer than the height of the jar (you need to be able to fully submerge them) and pack it into your mason jars.

  2. The tighter you pack it the better your pickles will be and the less likely they are to go bad.

  3. Mix together the water, vinegars & salt in a small pot & heat it up to a simmer to make your pickling liquid.

  4. Once the salt has dissolved, pour the liquid over the veg to fill the jars.

  5. Tapping gently on the counter after the lid is on also works well to release air bubbles.

  6. Leave the jars on the counter for at least an hour then store them in the fridge.

Waste not, want not.

Just about anything makes a good pickle, event bits that you might be discarding instead (like stems) or when you’ve decided you’ve added enough cabbage to a recipe but don’t know what to do with the remaining portion.