Pickled vegetable butter from Six Seasons: A New Way with Vegetables (page 35) by Joshua McFadden and Martha Holmberg

  • butter
  • pickled vegetables

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Corn fritters with pickled chiles

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on July 27, 2018

    This is a very pretty compound butter but perhaps not the most intensely flavored. I used pickled zucchini, spring onions, green string beans, radishes, carrots, manzano chiles, yellow wax beans, all from Six Seasons p 58 & 59.

  • clcorbi on August 25, 2017

    Great concept. I made this butter with homemade pickled beets to serve with the corn fritters from this book. I think the beets were a little too sweet to work well with the butter; next time I'd try this with pickled ramps, I think.

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