What We Love: Spring Pickles

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My initial reaction to spring produce is pretty simple – eat everything fresh in sight, often with just a quick drizzle of olive oil or a sprinkle of really nice salt. But after my belly is all filled up with baby greens, my mind turns to saving and preserving some of those lovely, delicate spring flavors.

Making pickles from fleeting produce makes it inherently everlasting, which is truly beautiful (and tasty, to boot!). There’s nothing quite like pulling a salty, sweet ramp or young radish from a jar in mid-summer, or mid-fall, and tasting spring once more. We’re huge fans of preserving – check out our interview with Cathy Barrow, so here are some of the spring pickle recipes we’re currently lusting after, starting with the Pickled Ramps pictured above! {from Eat Boutique}

Preserved Pickles: Canning Required

Asian Pickled Fiddleheads: We love all the spring pickles in this post, but the gingery fiddleheads are especially intriguing. {pictured above, from Simple Bites}

Dilly Beans: This classic gets a full rundown from the lovely Mrs. Wheelbarrow! {from Mrs. Wheelbarrow’s Kitchen}

Peppery Pickled Garlic Scapes: Garlic scapes are a fleeting, magical thing. Their texture is incredibly unique, made better by pickling. {from Foodie with Family}

Assorted Pickled Vegetables: For a little bit of everything. {from Kitchenette}

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Quick & Refrigerator Pickles: Eat Them Fast!

Refrigerator Bread and Butter Pickles: If you’re looking for a way to get your feet wet in the pickling pond, this is the classic recipe to start with – sweet and salty cucumber pickles. {from Eat Boutique}

Spicy Radish Round Pickles: Slice you radishes paper thin and dunk them in a red pepper and honeyed vinegar mix for pure, hot bliss. {from Cookie + Kate}

Pickled Red Onions: The ultimate summer topping/condiment, courtesy of Mr. Lebovitz! {from David Lebovitz}

Pickled Rhubarb: This recipe from Sean  is simple and very nostalgic – it tastes of cinnamon and anise and pairs beautifully with duck! {from Eat Boutique}

Quick Pickled Zucchini: Delicate and mild, these thin zucchini pickles take advantage of summer bounty. {from 101 Cookbooks}

Happy pickling, everyone!

Photos courtesy of Matthew Petrelis and Kate.

Eat Boutique discovers the best small batch foods by boutique food makers and shares our version of #foodgiftlove. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop.

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Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista–shop girl, writer, author, and creative business coach. After hosting pop-up markets for 25,000+ guests, Maggie is working to open her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food–as well as coaching women in food to reach life and business goals. Her second cookbook, A New Way to Food: 100 Recipes to Encourage a Healthy Relationship with Food, Nourish Your Beautiful Body, and Celebrate Real Wellness for Life, will be published by Roost Books on February 5, 2019. 

Follow Maggie Battista here: InstagramTwitterFacebook, and Pinterest.

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