Jamie Kennedy's Pickled Jardinière Vegetables
If you’ve been to Jamie Kennedy’s downtown Toronto Gilead café, you’ve likely admired the shelves lined with preserved fruit and pickled vegetables of every sort, so we asked the chef himself to share one of his original recipes for his famous preserves and he offered us scrumptious Pickled Jardinière Vegetables.
A note from Jamie:
“The specific vegetables used in this recipe can vary according to your taste. I like to use vegetables that will create some colour contrast in the jar and flavour contrast on the palate. We usually make this recipe in early July when there are enough local vegetables in season to get started.”
Pickled jardinière vegetables. Image: Michael Miholvich
For the vegetables:
- 1lb./ 455 g peeled young carrots
- 1lb./ 455 g cauliflower broken into small florets, washed
- 1lb./ 455 g trimmed green beans, washed
- 1lb./ 455 g trimmed yellow beans, washed
- 1lb./ 455 g peeled pearl onions
- 1lb./ 455 g shucked romano beans
For pickling liquid or brine:
- 8 cups/ 2 litres water
- 2Tbsp./ 30ml sea salt
- 4 cups/ 950 mL white wine vinegar
- 1 tsp./ 5 mL powdered turmeric
- 12 whole black pepercorns
- 1 tsp./ 5 mL whole mustard seeds
- 1 tsp. / 5 mL whole coriander seeds
Yields six, 1-quart/ 1-litre jars
- Preheat oven to 350F/175C. Place six quart or litre preserving jars in the oven for 15 minutes. Follow the directions on the package for preparing the seals for use.
- When the jars are cool. pack them as tightly as possible with an assortment of all the vegetables.
- Simmer brine mixture for 15 minutes and pour over the vegetables in the jar.
- Seal and process the jars up to their necks in boiling water for 20 minutes. Remove the jars to the counter to cool. As they cool they will form a seal. Keep them in a cool, dark place for use throughout the year.