Pickled Pine Nut and Raisin Relish
- 1 cup cannabis apple cider vinegar
- ½ cup pine nuts
- ¼ cup sugar
- ½ tablespoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1 bay leaf
- ½ cup golden raisins
- ½ cup shallots, minced
- ¼ cup fresh flat-leaf parsley, minced
- ¼ cup grapeseed oil
Heat vinegar, pine nuts, sugar, pepper flakes, salt and bay leaf in small nonreactive saucepan. Simmer over medium-low heat until nuts are translucent, 20-25 minutes. Refrigerate at least 1 day or up to 2 weeks before using.
In small bowl, soak raisins in hot water 5 minutes; drain well. Combine raisins with ½ cup drained pickled pine nuts plus 2 tablespoons pickling liquid, shallots, parsley and oil; let stand 5 minutes before serving. Serve with roasted meat, poultry, or lean fish or on a cheese board.
Find the recipe for cannabis apple cider vinegar here.
Recipes courtesy of Sebastian Carosi
Photography by Eva Kolenko
Food styling by Adam Pearson
Prop styling by Stephanie Hanes