Spring is a magical season that’s here and gone before you know it. This is especially true for the crisp, bright green produce that it brings along with it (Peas! Asparagus!! RAMPS). Our response for making it last? “WE CAN PICKLE THAT!” Badass chef Matt Jennings, of Boston’s super-popular restaurant Townsman, recently visited the F&W test kitchen and shared his flavorful and totally fool-proof recipe for spring pickles. “Feel free to make this recipe your own,” says Jennings. “Play with seasonal variations: ramps and green garlic in the spring, or chicories and root vegetables in the fall and winter. Aim for using a variety - that way the pickles are visually stunning and look great in the jars.” Once you get the hang of this method, you can pickle to your heart’s content all year long.
Matt Jennings’ Not-Recipe for Quick Pickled Vegetables
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- Spring Vegetables
Step 1: Pick out your veggies! This is where the usual rule of thumb “whatever looks best” comes in handy. “Select enough fresh veggies to fill two 1 quart-size mason Jars (about 6 cups) - beets, carrots, radishes, turnips, okra, green beans, asparagus, red onion, zucchini and summer squash, sliced cucumbers, asparagus spears, cauliflower florets, bell peppers, ramps, fennel bulb…you get the idea,” says Jennings. Wash and scrub your veggies and then slice, quarter, cut into spears or leave whole (this works for things like green beans, asparagus and okra). The key is for everything to be roughly the same size. Now pack your vegetables into your jars, leaving about an inch of room at the top of each jar.