RECIPE MAGIC!

PICKLING COLLECTION

This is your starting point for quick-pickled magic using your favourite vegetables and fruits. Choose your balsamic, either A-1 Premium White Balsamic or Traditional 18-Year-Old Dark Balsamic. Use our Master Pickling Recipe and pair it with the produce of the season. From here, scroll through our flavourful variations to inspire your next batch. Don’t feel limited—zucchini, beets, asparagus, cauliflower, and green beans all take beautifully to this method. The possibilities are as wide as your garden haul.

MASTER PICKLING RECIPE

INGREDIENTS:
1 cup water
1 cup balsamic vinegar (white or dark)
2 tsp fine sea salt (or Kosher)
1 tbsp sugar (optional, especially if using dark balsamic)
Optional: 2 cloves garlic, peeled, smashed; 1/4 tsp pink or black peppercorns, mustard or coriander seed.

DIRECTIONS:
Place vinegar, water, salt and sugar in a small saucepan and bring to a simmer, stirring to dissolve. Remove from heat and let cool slightly. Prepare your chosen vegetables or fruits (sliced, halved or whole, as appropriate) and pack into a clean glass jar. Add any herbs or spices. Pour the warm brine over the contents, seal, and refrigerate. Flavours will develop over 24 to 48 hours. Keeps up to 2 weeks in the fridge.

OPTION: If you prefer a sharper finish? use a stronger 2:1 vinegar-to-water ratio for bolder flavour and longer fridge life. Just adjust the water accordingly.

SMALL BATCH VERSION:
For a single 250 ml jar, use 1/2 cup water and 1/2 cup vinegar, 1 teaspoon salt, and up to 1/2 tablespoon sugar. Add garlic and spices if desired. This version is ideal for testing a new combination or making a small batch with leftover produce.

QUANTITIES WITH VARIATIONS:
We’ve left specific measurements open in the variation notes so that you can pickle exactly the amount you want—whether that’s one cucumber or a whole market haul. Follow your instincts, your appetite, and your jar sizes.

PICKLED ONIONS

Use thinly sliced red (or white) onions. The white balsamic brings brightness, while the dark lends a richer finish. Try Red Apple dark for a fall-inspired twist, or A-1 Premium white with a few pink peppercorns for something gently floral. Great on burgers, tacos, grilled cheese, and anything that needs a bit of snap.

PICKLED RADISHES

Slice radishes thinly—use a mandolin if you like precision. These are quick to absorb flavour and look beautiful in the jar. Try Rosé white balsamic for a delicate, blushing hue or Pomegranate dark for a dramatic, earthy punch. Lovely with fresh chèvre, smoked fish, or as a salad topper.

PICKLED CUCUMBERS
Slice English or pickling cucumbers into rounds or ribbons. For a summery kick, go with Serrano Honey vinegar, or brighten things with Lemon white balsamic. These are refreshingly crisp and pair well with grilled chicken, burgers, or cold noodle salads.

PICKLED CHERRIES

Pit fresh Bing cherries and place in a clean jar. Pour warm pickling base over top. Use Black Cherry dark for an intense stone fruit note, or Rosé white for something softer and elegant. These are excellent on cheese boards, in grain salads, or even as a burger garnish.

PICKLED FENNEL

A crisp, elegant pickle with a subtle anise note, perfect with seafood or on a summer antipasto plate. Thinly slice one medium fennel bulb and pack it loosely into a small jar. For a light, summery version, use Peach white balsamic to complement fennel’s natural sweetness. For a deeper, more complex profile, Fig dark balsamic adds richness and pairs beautifully with olives or soft cheeses. Add a few pink peppercorns or slivers of orange peel if desired. Pour over the hot brine, cool, and refrigerate overnight. Best within a week.

PICKLED MUSHROOMS

Use firm mushrooms like cremini or button, sliced or quartered. Simmer briefly in the balsamic base to slightly soften before jarring. Cranberry Pear white balsamic enhances their earthiness without overpowering. For deeper notes, try Espresso dark. Wonderful with steaks, burgers, or roasted vegetables.

PICKLED PEPPERS

Use a mix of hot and sweet peppers for colour and complexity—anything from banana and jalapeño to bell, serrano, or even cherry bomb. Slice into rings or strips, or keep small peppers whole with a few slits to let the brine in. For a mellow heat, use A-1 Premium white balsamic with a touch of garlic and coriander seed. For a deeper, smoky edge, go with Traditional 18-Year-Old dark balsamic or try layering in Espresso or Hickory dark for boldness. These peppers are brilliant on sandwiches, charcuterie, or tucked into grilled cheese and burgers. Add a few sprigs of fresh thyme or oregano if you like. Let sit at least 48 hours for full flavour.