Salted herb pickles
A recipe by Olivier Langlois
Refreshing, crunchy, and subtly spiced, these salted herb pickles are a true ode to the flavours of Quebec’s terroir. Created by Olivier Langlois, executive chef at the boreal bistro Chez Boulay, this recipe beautifully balances the tang of apple cider vinegar, the sweetness of sugar, and the aromatic intensity of Bas-du-Fleuve salted herbs.
Perfect alongside a charcuterie board, to elevate a burger, or simply to add a tangy note to your meals, this easy-to-make marinade will quickly become a staple in your kitchen. We love serving it with our salted herb trout gravlax, a pairing that brings out those Nordic flavours even more. In just a few simple steps, turn crunchy cucumbers into an explosion of boreal freshness. Grab your Mason jars!
Preparation
10 min
Rest
3 hours
Ingredients
- 6 small Lebanese cucumbers
- 1/2 cup sugar
- 1 cup apple cider vinegar
- 1 cup water
- 1 peeled garlic clove
- 10 g dehydrated salted herbs (1 tbsp)
- Aromatics of your choice—dill, pepper, lemon… (optional)
Preparation
- In a saucepan over medium-high heat, add the water, vinegar, salted herbs, sugar, and garlic clove. Bring to a boil and cook for 3 minutes.
- Slice the cucumbers into 1 cm pieces and add them to a 1 L Mason-style jar or two 500 ml jars.
- Pour the hot marinade over the cucumbers, making sure they’re fully covered. Let rest for at least 3 hours in the fridge.
- Tip
- When making jarred marinades, you can place a whole slice of onion the same size as the jar on top of your marinade. The onion will act as a weight so the ingredients stay fully submerged, while also adding flavour to the marinade.
