Side Dish: Canada – Northwest Territories – Pickled Arctic Vegetables

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 48 hrs

Total 48 hrs 20 min

Ingredients

- 1 lb (450 g) turnips, peeled and cut into 1/2-inch (1 cm) coins
- 1 lb (450 g) carrots, peeled and cut into 1/2-inch (1 cm) rounds or batons
- 8 oz (225 g) pearl onions, peeled
- 2 cups (480 ml) white vinegar (5% acidity)
- 2 cups (480 ml) water
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (18 g) coarse salt (kosher or pickling salt)
- 1 tbsp (10 g) mustard seeds
- 1 tsp (2 g) coriander seeds
- 1 tsp (2 g) whole black peppercorns
- 6 whole allspice berries (approx. 2 g)
- 8 juniper berries (approx. 1 tsp / 2 g)
- 2 bay leaves (approx. 2 g)
- 1/4 tsp (1 g) crushed red pepper flakes (optional, for a touch of heat)
- 2 tbsp (8 g) fresh dill, roughly chopped
- 2 garlic cloves, smashed
- 2 pint (16 fl oz / 475 ml) sterilized canning jars with lids (or equivalent containers)

Instructions

Short Description:
Crisp, tangy quick-pickled root vegetables featuring turnips and carrots with a warm, resinous spice profile suited to Northern Canadian tastes. Served chilled as a bright side to grilled or roasted game, fish, or stews.

Regional Notes:
This Northwest Territories variation emphasizes locally used root vegetables—turnips and carrots—kept relatively firm by a short blanch and a 1:1 vinegar-to-water brine. Juniper berries and whole allspice are included to echo the resinous, woodsy flavors common in Northern Canadian preserves.

1. Prepare vegetables: peel and cut turnips and carrots into uniform 1/2-inch pieces; peel pearl onions. Place vegetables in a large bowl of cold water while heating.
2. Blanch: bring a large pot of salted water to a boil. Add carrots and blanch 2 minutes; add turnips and blanch an additional 1–2 minutes; add pearl onions for the final 30 seconds. Immediately transfer all to an ice bath to stop cooking and keep crisp. Drain well.
3. Pack jars: divide blanched vegetables and smashed garlic evenly between the two sterilized jars, leaving about 1/2 inch (12 mm) headspace. Tuck the chopped dill into the jars.
4. Toast spices: in a small dry skillet over medium heat, warm the mustard seeds, coriander seeds, peppercorns, allspice, and juniper berries for 30–60 seconds until fragrant—shake the pan to avoid burning.
5. Make brine: combine the white vinegar, water, sugar, and salt in a medium saucepan. Add the toasted spices, bay leaves, and crushed red pepper (if using). Bring to a simmer and cook gently for 3–4 minutes to bloom the spices and dissolve sugar and salt.
6. Fill jars: using a ladle, pour the hot brine over the packed vegetables, covering them completely and leaving 1/2 inch (12 mm) headspace. Tap jars gently to release air bubbles and add more hot brine if needed.
7. Seal and cool: wipe jar rims, apply lids, and screw on bands finger-tight. Let jars cool to room temperature on the counter (about 1–2 hours). As they cool, you may hear a slight suction sound; this is normal for refrigerator-style pickles.
8. Rest and store: refrigerate at least 48 hours before eating; flavor improves after 5–7 days. Keep refrigerated and consume within 6–8 weeks.
9. Optional: for shelf-stable preserves, process filled and sealed pint jars in a boiling water bath for 10 minutes (adjust for altitude as required), then remove and cool. Store sealed jars in a cool, dark place and refrigerate after opening.