Pickle Butter

Pickle Butter

Pickle butter is absolutely brilliant and I wish I could say I thought of it first. Sadly I wasn’t but thankfully I found it online from Rachel Perlmutter, a creator from @thekitchn. I knew it would be incredibly easy to veganize with a simple swap of vegan butter. Her recipe called for cornichons or gherkins but would also be delicious with dill pickles. The fresh herbs at depth of flavor and you can use whichever you like. The butter is simply delicious and goes with so many things! Use it on toast, as a spread for sandwiches (see the french inspired Jambon Buerre here) and would make a fabulous addition to a charcuterie board.

makes about 1 cup (can be easily doubled)

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Ingredients

8 Tbsp (113g) Salted Vegan Butter, softened
1/3-1/2 cup (75g) Cornichons or Gherkins, chopped
1 Tbsp (3g) chopped Chives
1 Tbsp (3g) chopped Dill
1 Tbsp (15ml) Pickle Juice
Salt & Pepper to taste

Directions

1.Allow the butter to soften before adding in the chopped cornichons, chopped herbs, pickle juice, salt & pepper.

2.Mix until well incorporated and keep refrigerated for up to 2 weeks.

3.Use on toast, a spread for sandwiches or as part of a charcuterie board.