For many, fall is a time of harvest, gathering together and enjoying the sights and smells that come with this new season. For the chefs at the CRMR Kitchen, Fall is a time for gathering and pickling delicious summer vegetables to be enjoyed and savored by our guests all year round.
This Fall, we are taking you behind the scenes of our pickling process to teach you some tricks of the trade and share some closely kept secrets right from the CRMR Chefs.
As a way to use up what’s left from the garden, mix in to your favorite pasta or add as a delicious kick to your cool-weather cocktails, pickled veggies have been a long time staple of the CRMR Kitchen and are a true crowd favorite among our chefs, and guests.
Before settling into the jars and finding their way into recipes and cocktails, the veggies used in the CRMR Kitchen pickling process are hand-picked and delivered from right here in Alberta. Arriving in late August, the CRMR chefs get to work washing, peeling and prepping – the longest step in this tasty process.
Step 2: Adding the Herbs and Spices
Once the veggies have been prepped, a variety of herbs and spices are added to the jars to enhance their natural flavor. For these veggies, chefs use dill, garlic, and even chili peppers for an extra kick. This step is very important in the process, which is why our chefs highly suggest using the freshest herbs – the tastes greatly vary according to the freshness of the ingredients.
Step 3: The Pickling Process
After the herbs have been added, our chefs tightly pack the veggies into the jar, fitting as many as they can into each. As explained by the Chef Ken, packing the veggies in tightly is important as they will shrink while submerged in the salty pickling brine.
The brine used in the CRMR Kitchen is made up of various ingredients that includes salt, sugar and vinegar – just to name a few. For the best results, our chefs heat the brine to almost boiling and then pour over the veggies.
After the lids have been secured on and the jars have been labelled, each jar stays at the production facility to mature for just over a week. From there, these delicious delights are ready to be delivered and enjoyed.
How to Enjoy Pickled Veggies
When asked for their favorite dish to use with the veggies, Chef Ken noted that the Pickled Fresno Chilis taste great sprinkled on a pizza, while Chef Mel added that Pickled Red and Gold Beets are delicious tossed in a garden salad.
Another great use for these delicious pickled vegetables is with your next cool-weather Caesar cocktail. Unlike many other cocktails, Caesars allow you to get creative with different combinations, spice levels and garnishes. To learn more about creating the best cocktail yet, including two unique recipes, click here and see why the possibilities are endless with this tasty treat.
Before the weather gets even cooler, stop by Second to None Meats to pick up a jar or two of your favorite local pickled veggies.
Cheers to this beautiful fall season!
Office: 3628 15A St SE, Calgary, AB