I have hated sweet pickles for the better part of my time on earth-- until I met these a few years ago. Just sweet enough, assertively spiced, tangy and totally delicious, they're great with cheese, in a sandwich, or straight up. Try them coarsely pureed as a sauce for roast pork if you wanna get real.
Camilla Wynne, Preservation Society founder, has been a pastry professional for a decade. After graduating from pastry school she cut her teeth in some of Montreal's best restaurants, including Les Chevres, Anise, and Laloux, all the while running the pastry half of Backroom Records & Pastries, and touring and recording with rock band Sunset Rubdown. When the band broke up she decided to concentrate on producing her own line of preserves, which had already garnered a following.
Not content to produce garden-variety jams and pickles, Camilla instead favours products that tell a story or illicit a memory and are often, though not intentionally, inspired by cocktails.
Cucumbers, cider vinegar, water, sugar, onions, salt, mustard seeds, chili, turmeric, celery seed, cayenne.