Quick Pickles

Written & Developed by Chef Liana 

Summer might be starting to fade, but fall’s garden bounty is in abundance. My obsession with pickling is at an all time high — it’s the perfect time for canning and pickling.

Those who know me know about my crazy obsession with squash. What I love about squash is the versatility from sweet to savoury, and also brined! I’m talking about pickled squash. I have taken my love of squash and pickles and created a pickled squash recipe. First I barbecued the squash, then pickled it — and there it was! The squash pickle was born.

So many amazing squash varieties are available at Calgary Co-op. I couldn’t settle on just one, so I chose both butternut & acorn squash. Alberta has amazing produce, and I love that Calgary Co-op supports local farmers and producers. I can never get over the colours of all the vegetables right now. I’m always inspired to cook or paint every time I’m shopping for produce, with the amazing hues of orange, red and deep green.

The pickling creations didn’t end with the squash, however! My other obsession that I discovered at Calgary Co-op are Rockit apples. These little gems are perfect for pickling with the addition of a blend of Founders & Farmers vinegars, aromatics, jalapeño and onion. And just like that, another pickle sensation was created! Quick pickles are the perfect, easy and tasty way you can get wildly creative. I’ve pickled everything from crisp lettuce to sweet cherries and even celery. They make amazing accompaniments for charcuterie platters or canapés. I found all my pickling needs at Calgary Co-op, including the jars (very handy).

For my charcuterie board I included Founders & Farmers Camembert cheese, Founders & Farmers ham & Ukrainian sausage, and crackers — all absolutely perfect for pairing with the quick pickles. The recipes can be found below.

This is the time of year you’ll want to find yourself in pickle… a quick pickle that is!

Apple Quick Pickle 

Yield 2 x 1 litre jars

Ingredients:

• 12 small Rockit apples , cut into halves
• 1 cup red vinegar
• 1 ½ cup white vinegar
• 3 cups water
• 2tbsp Founders & Farmers dry dill
• 2tbsp pickling salt
• 2tbsp Founders & Farmers pickling spice
• 1 slice fresh ginger , slivered
• 1cup white sugar
• 4 Founders & Farmers bay leaves
• 8-10 roasted garlic cloves
• 4 whole star anise
• 1 Founders & Farmers cinnamon stick. , break into two pieces
• 1 fresh jalapeño stem removed, sliced thin
• 4-6 whole peppercorns
• ¼ tsp Founders & Farmers red chili flakes
• 2 (approximately 2 cups) whole sweet onions , julienne

Directions:

1. Place all ingredients into a pot, except apples, onions &jalapeños.
2. Bring liquid to a boil then. Simmer for 15-20 minutes add apples simmer for another 7 minutes
3. This step you have to watch — do not let the apples continue to boil or they will become mushy and overcooked.
4. Place apples , onions and jalapeño in jars cover with liquid , keep in fridge until ready to serve.

*divide bay leaves, star anise garlic cloves cinnamon sticks into the two jars

Note: if you want to have more spice add more jalapeño, or if you rather no spice omit all together
If you use crab apples increase sugar by a cup or to taste . If using large apples cut into wedges (core & seeds removed).

Grilled Squash Quick Pickle Recipe

Yield : 2 x 1litre jars

Ingredients: 

• 1 small butternut squash (approximately 3 cups) peeled , sliced into rounds, then cut into half moon shape, then grilled on BBQ or cast iron grill pan * grill each side for approximately 3-5 minutes then remove from heat .
• 1 acorn squash (approximately 3 cups) washed sliced into wedges , grilled on BBQ or cast iron grill pan
• 2 cups malt vinegar
• 2 cups Founders & Farmers Apple Cider vinegar
• 3 1/2 cups water
• 1tbsp toasted coriander seeds
• 1tbsp toasted fennel seeds
• 4 star anise
• 1 fresh ginger slice, then sliced into slivers
• 2tbsp brown sugar
• 2tbsp pickling salt
• 3-4Founders & Farmers bay leaves
• 1/4 tsp Founders & Farmers red chili flakes
• 2tbsp Founders & Farmers pickling spice
• 1 Founders & Farmers cinnamon stick , break into two pieces
• 8-10 Roasted garlic cloves
• 1 fresh jalapeño pepper , stem removed , thinly sliced
• 2 (approximately 2 cups) sweet onion julienned

Directions: 

1. Place all ingredients into pot brig to boil
2. Let simmer for 20 minutes
3. Add grilled squash and bring back to boil then to a simmer for 10 minutes (or until fork tender)
4. Turn off heat.
5. Divide squash, onions, jalapeño , garlic, star anise, bay leaf , cinnamon stick into two jar. Allow to cool keep in fridge.