Chia Seed Jam and Quick Pickled Veggies

By

Recipes

Chia Seed Jam and Quick Pickled Veggies
Serving Size:|Prep Time:5 min for Chia Jam and 20 min for Quick Pickled Veggies|Cook Time:1 hr for Chia Jam and 5 min for Pickled Veggies
Chia Seed Jam and Quick Pickled Veggies

Ingredients

Chia Seed Jam
  • 1 cup fresh or frozen berries
  • 1 tablespoon chia seeds
  • 2 tablespoon water
  • 1 teaspoon lemon juice
  • 1 tablespoon maple syrup or honey
  • ¼ teaspoon vanilla extract optional
  • 1 half pint glass jar with lid
Quick Pickled Veggies
  • 1 cup water
  • 1 cup apple cider vinegar or vinegar of choice (white, rice, red wine)
  • 3 cups fresh raw vegetables (carrots, radishes, cucumbers, okra, green beans, red onion, zucchini, cherry tomatoes or beets)
  • 1 small white onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 8 sprigs fresh dill, or other fresh herbs, chopped
  • Optional seasonings: 1-2 teaspoons of one single spice or 1 teaspoon of each spice: Allspice berries, black peppercorns, coriander seed, bay leaf, cinnamon stick
  • 2, 16-ounce glass jars or 4, 8-ounce glass jars with lids

Directions

Print Recipe
Chia Seed Jam
  1. Wash and dry glass jar and lid and set aside.
  2. If using frozen berries, thaw and drain of any excess liquid.
  3. Place all ingredients in a food processor, or blender for smoother consistency, and pulse or blend briefly to break up fruit.
  4. Pour into one half pint glass jar, leaving ½ inch from top, and refrigerate for 1 hour.
  5. Store in an airtight container in the refrigerator for up to 1 week or freeze up to 3 months.
Quick Pickled Veggies
  1. Wash and dry glass jars and lids and set aside.
  2. Wash and prep raw vegetables (trim any roots or leaves, peel if needed, thinly slice, slice into spears, or leave whole).
  3. Place water, vinegar, salt, and sugar (if using) into small sauce pan and bring to boil.
  4. Pack glass jars with vegetables, sliced onion and garlic, herbs, and seasoning of choice, leaving about an inch from the top.
  5. Using a funnel, pour hot liquid into glass jars, press vegetables down with spoon, ensuring the vegetables are covered by the liquid, leaving about half of an inch of space from the top.
  6. Place lids on jars and twist on the tops. Let cool on counter for 1 hour before placing in refrigerator.
  7. Quick pickling vegetables have to be refrigerated at all times. They can last several weeks in the fridge.

Chef's Narrative

Chia Seed Jam: This jam is much quicker to make than traditional jam, plus it offers an extra dose of fiber and essential fatty acids from chia seeds. Spread it on whole grain toast for breakfast, or make a great sandwich by pairing it with your favorite nut butter. Quick Pickled Veggies: This method is a speedy way to pickle seasonal vegetables without the time commitment of canning. The end result is crispy, flavorful and perfect for snacks and condiments.

Recipe Substitutions

Nutrition Facts:
Allergens:

Directions

Print Recipe
Chia Seed Jam
  1. Wash and dry glass jar and lid and set aside.
  2. If using frozen berries, thaw and drain of any excess liquid.
  3. Place all ingredients in a food processor, or blender for smoother consistency, and pulse or blend briefly to break up fruit.
  4. Pour into one half pint glass jar, leaving ½ inch from top, and refrigerate for 1 hour.
  5. Store in an airtight container in the refrigerator for up to 1 week or freeze up to 3 months.
Quick Pickled Veggies
  1. Wash and dry glass jars and lids and set aside.
  2. Wash and prep raw vegetables (trim any roots or leaves, peel if needed, thinly slice, slice into spears, or leave whole).
  3. Place water, vinegar, salt, and sugar (if using) into small sauce pan and bring to boil.
  4. Pack glass jars with vegetables, sliced onion and garlic, herbs, and seasoning of choice, leaving about an inch from the top.
  5. Using a funnel, pour hot liquid into glass jars, press vegetables down with spoon, ensuring the vegetables are covered by the liquid, leaving about half of an inch of space from the top.
  6. Place lids on jars and twist on the tops. Let cool on counter for 1 hour before placing in refrigerator.
  7. Quick pickling vegetables have to be refrigerated at all times. They can last several weeks in the fridge.

Chef's Narrative

Chia Seed Jam: This jam is much quicker to make than traditional jam, plus it offers an extra dose of fiber and essential fatty acids from chia seeds. Spread it on whole grain toast for breakfast, or make a great sandwich by pairing it with your favorite nut butter. Quick Pickled Veggies: This method is a speedy way to pickle seasonal vegetables without the time commitment of canning. The end result is crispy, flavorful and perfect for snacks and condiments.

Recipe Substitutions

Nutrition Facts:
Allergens:

Ingredients

Chia Seed Jam
  • 1 cup fresh or frozen berries
  • 1 tablespoon chia seeds
  • 2 tablespoon water
  • 1 teaspoon lemon juice
  • 1 tablespoon maple syrup or honey
  • ¼ teaspoon vanilla extract optional
  • 1 half pint glass jar with lid
Quick Pickled Veggies
  • 1 cup water
  • 1 cup apple cider vinegar or vinegar of choice (white, rice, red wine)
  • 3 cups fresh raw vegetables (carrots, radishes, cucumbers, okra, green beans, red onion, zucchini, cherry tomatoes or beets)
  • 1 small white onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 8 sprigs fresh dill, or other fresh herbs, chopped
  • Optional seasonings: 1-2 teaspoons of one single spice or 1 teaspoon of each spice: Allspice berries, black peppercorns, coriander seed, bay leaf, cinnamon stick
  • 2, 16-ounce glass jars or 4, 8-ounce glass jars with lids
 

Other recipes you might like

Green Muffins
Berry Blast Smoothie
Small Batch Strawberry Jam
See All Recipes