About the Author
Jenny Breen is a passionate advocate for eating and cooking sustainable, seasonal whole foods. She has been cooking and baking professionally in the Twin Cities for over 20 years. She is co-owner of Good Life Catering, a sustainable whole foods catering company, and is a Public Health nutrition educator. She teaches a sustainable foods cooking class at the University of Minnesota, works on food and nutrition policies for Bloomington public health, and works with Minneapolis and Richfield public schools to improve their scratch cooking skills and offerings. She published her first cookbook, Cooking Up the Good Life, in 2011 with the University of Minnesota Press.
More from Dinner on the Farm: Moroccan Venison Sausage
This is a basic pickling recipe that follows the formula of balancing the acid of vinegar with sweetness of sugar. Feel free to adjust amounts based on your preference for more or less sweet or acidic. Get creative with the spices and seeds as well—each adds a slightly different dimension.
About 3 cups vegetables, trimmed, peeled, and sliced if
necessary (asparagus, zucchini, carrot, onion, cucumber,
3 garlic cloves, peeled
½ tbsp spice seeds (such as mustard, dill, coriander or celery)
2 tbsp fresh thyme, dill or rosemary
1 cup vinegar
¼–½ cup water
¼ cup sugar
Blanch vegetables in boiling water for about 1 minute, until brightly colored, and chill immediately. Transfer the blanched vegetables and garlic to a clean jar (or other sealable containers), top with spices and herbs and set aside. Combine remaining ingredients in a large saucepan over medium heat. Cook until the mixture comes to just under a boil. Pour mixture directly over vegetables and seasonings. Allow to cool to room temperature, cover and refrigerate. Store refrigerated for at least 48 hours and for up to 1 month.