I couldn't resist and brought a big bag of vibrantly coloured banana peppers back from the market one day. My assistant had a flash of genius and separated them into red, orange and yellow. Stacked in the jars they gradually change from one colour to the next. Oh, and they're rendered super delicious with a slightly sweet, very mustardy brine.
Perfect on pizza, submarine sandwiches, nachos!
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.
Banana peppers, vinegar, water, sugar, mustard seeds, garlic, mustard powder, turmeric.