Pickled Crosnes

Pickled Crosnes

Consider incorporating crosnes into any pickles you might already be making. Alternatively, add supporting vegetable elements like onion, garlic cloves, and smaller pieces of carrot or beet to your batch of pickled crosnes. Any spices you would normally use in a pickle are welcome here. Mustard seeds, dill seeds, caraway seeds, and coriander seeds are all valuable additions worth your consideration. 


Source: Culinary Vegetable Institute at The Chef's Garden



  • ½ lb or 2 cups of Fresh Crosnes, washed
  • ⅓ Envelope Mixed Micro Herbs (optionally, only select the Maroon, Burgundy, and purple tinted herbs from the package)

For the Pickle Brine

  • 1 ⅓ Cups of Water
  • ⅓ Cup of Vinegar
  • 1 ½ tbsp granulated sugar or honey
  • 2 tsp salt
  • (OPTIONAL) - 1tbsp of mustard seeds
  • 1 Pint Mason Jar with Lid (freshly washed)


  • Blanch your washed crosnes in boiling water for 60 seconds. (OPTIONAL Use your hands or the spray nozzle of your faucet to rinse off the skin from the crosnes. This step is not necessary but it certainly tidies the appearance of the crosnes for those that are inclined)
  • Pat the crosnes dry and transfer them, as well as the micro herbs to the mason jar.
  • Combine all of the ingredients for the brine in a small pot and bring the solution to a boil. When all of the ingredients are dissolved and the liquid is boiling, pour it over the crosnes to the top of the jar before sealing it tightly and turning the jar upside down.
  • Allow the jar to cool at room temperature until it is no longer warm to the touch. At this point move the jar to the fridge and allow it to rest for at least 1 day before tasting. The flavor of the pickles will continue to intensify with time. 

Store refrigerated.


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1 comment

  • Elsa Dean

    What is Crosnes?

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