Pickled in a traditional salt-and-vinegar brine with garlic, ginger, green chillies and our aromatic spice blend. Small batches; seasonal varieties marked.
A mix of carrots, vinegar, canola oil, salt, garlic, green chillies, black mustard seeds, curry leaves and a special blend of aromatic Indian spices. The traditional salt-and-vinegar brine yields chunks of flavorfully spiced carrots that keep an irresistible crunch. Add to soups, stews and salad dressings, or top burgers, hot dogs or your morning eggs.
A milder version of our Spicy Carrot Pickle. No green chillies and less of our spice blend — less heat, but all the same big, robust flavour.
Chunks of preserved lemon mixed with vinegar, garlic, ginger, green chillies and spices for a tangy, sour and spicy burst of lemon flavour. Traditionally eaten with plain rice and yoghurt; pairs well with chicken and salmon.
Bright, tangy and bursting with lime flavour. Organic Persian limes chopped and combined with vinegar, ginger and our aromatic spice blend. Especially good with seafood (fish tacos!), blended into salad dressing, or with hummus and crackers.
Seasonal · from August
Made with locally-grown kohlrabi, available starting in August. The flavour is reminiscent of broccoli stalks, giving this pickle a distinctive taste. Limited production — stock up while it lasts.
Made with locally-grown raw beets — earthy, spicy and an absolutely gorgeous colour. We love it in salad dressings, with roasted veggies, and on oven-roasted salmon as a glaze with maple syrup and a little mustard.
Seasonal
A seasonal favourite, made with locally grown daikon, vinegar, garlic, ginger, green chillies and spices. Daikon has a very unique and distinctive flavour when pickled.
