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


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