’Tis the season for embracing peak summer pleasures and leaning into simple, flavourful fare.

Our recipe page is loaded with easy yet delicious ideas that will keep your kitchen cool and your tastebuds fired up with dishes fit for picnics, potlucks, backyard barbecues and easy, everyday eats.

From crowd-pleasing dips to classic sips to salads, burgers bowls and beyond, we’ve got you covered.

In Catie’s kitchen, gathering fresh seasonal produce for preserving each week - from sun-warmed berries to crisp beans, cucumbers, cauliflower and so much more - brings a profound appreciation for the local growers who make it all possible.

Over two decades ago, Catie's was founded on a simple commitment to real-food preservation and regional food security. That core belief hasn't changed. When you support small-batch artisan products, you are directly supporting the fields and farm families that sustain our community. Thank you for continuing to stand with our local food movement.

Next stop: Victoria!

Catie’s Pickle Shack is hitting the road to join the fun at Picklefest Victoria - a briny bash for Island pickle lovers!

When BC. berries burst onto the scene there’s no sweeter time in Catie’s kitchen. Jam pots on the bubble, the kitchen is fragrant with fresh fruit as we capture the sweetness in every jar.

Fire up the grill and pass the cheese board! We’ve got five fabulous flavours of pepper jellies to bring a little sweet heat to your summer barbecues, party platters and everyday eats.

When Calgary bartender Walter Chell created the Caesar cocktail in 1969 he surely couldn’t have predicted its enduring popularity.

Spring Is Starting To Show Up Here On Vancouver Island — And So Are The Greens.

This Is The Time Of Year When Simple Meals Take Over. Fresh Greens, A Few Good Ingredients, And Something On The Side That Brings It All Together.

Not quite winter, not quite spring, the fields are still quiet in March, but in our Qualicum kitchen and warehouse there’s still plenty of action behind the scenes.

Last June, when garlic scapes were bright and curling in the local farm fields, we trimmed, packed, and preserved them at their peak. Since then, they’ve been resting — slowly deepening in flavour.

Rhubarb is one of those flavours that evokes nostalgia for simpler times and pleasures - kitchen gardens, slow summer mornings and homey, no-fuss desserts.

Our Rhubarb Jam is bright and gently tart, sweetened just enough to let the fruit shine. It’s the kind of preserve that feels comforting and familiar, without being heavy — perfect for February, when a little warmth goes a long way.

Rhubarb freezes beautifully and we stash it away at harvest to make fresh batches of jam throughout the year, so the flavour stays true even when the season feels far away.

Tradition preserved, one jar at a time.

This versatile jam shines in both sweet and savoury platings - here are a few ways to enjoy it:

• Spread on French toast or buttery biscuits for a special Valentine’s breakfast.

• Swirl it into yogurt or oatmeal.

• Pair with a soft cheese for a simple evening treat or tucked into a sandwich.

• Try it in this these recipes on our website: an easy weeknight chicken dish, zipped up with ginger and lime, or a jam-swirled yogurt cake.

As a new year begins, I’ve been thinking about the small, meaningful moments that make this work so special — the conversations across the counter, the familiar faces who return to the shop and farmers markets season after season, and the shared love of seriously good food.

2026 feels like a fresh page. A chance to slow down, savour more, and continue creating the pickles and preserves you know and love, right here on Vancouver Island.

This month we’re shining a spotlight on our classic Dill Pickles — our top seller of 2025. Simple, farm-fresh ingredients star in this tangy, crunchy, crave-worthy pickle. Perfect for snacking, served alongside a sandwich, or try them in this warming Dill Pickle Soup.

May the days ahead be filled with good food, simple pleasures, and moments worth lingering over.

All summer long, the rich harvest from local farms has made its way into our kitchen, where we’ve been busy preserving the very best of Vancouver Island and B.C.

Now it’s time to pause to celebrate the abundance.

Here’s a look at what’s back in stock and what’s new in Catie’s kitchen:

- Peach jam returns: After a year-long hiatus due to the 2024 Okanagan stone fruit devastation, this luscious jam is back on the shelves. Enjoy it on toast, paired with creamy cheese, in thumbprint cookies, or as a glaze on chicken or pork.

- Italian heirloom peppers are now available in 250 ml jars - perfect for cheese and charcuterie boards. Featuring Jimmy Nardello peppers, a sweet variety known for its rich, fruity flavour, these vibrant beauties were first introduced to us by our market friends at Fierce Love Farm. The story behind them is beautiful — the seeds were originally carried across the ocean from southern Italy in 1887 by a mother named Angela Nardello to preserve her family’s heritage.

We cherish the local farms and growers who do the hard work of keeping these unique heritage varieties alive on Vancouver Island. It is a privilege to carry their story forward into our kitchen.

Find these peppers at our Qualicum shop, the Qualicum Beach Farmers Market, Springford Farm Market and special events.

This has been our busiest season on record, and we’re so grateful for the support of our community and visitors alike. Every jar we craft is inspired by you!

There’s something magical about this time of the year. The sun feels warmer, the days stretch out just a little longer, and everything is blooming to life. At Catie’s, spring is all about reconnecting - with nature, with local farms, and with those fresh and vibrant flavours we’ve all been craving.

Whether you are cooking solo, hosting friends, or heading out for a picnic, let the season inspire you. Grab a jar of Catie’s pickles, some local cheese, fresh bread - and you’re set!

New recipe: Spring frittata

This easy, flavourful frittata is a celebration of local flavours, with our pickled garlic scapes, local greens and fresh eggs from Springford Farm. It’s perfect for brunch, a quick weekday dinner or a beach picnic.

Find the recipe here.

For more easy picnic fare ideas, this marinated vegetable salad featuring our Hot Dilled Carrots, is a great pack-along dish, as is this antipasto pasta salad.

Bean season is in full swing in the kitchen - so much local goodness getting hand-packed into jars for year-round pickle pleasure!

Take a peek inside Catie’s kitchen and check out a video sharing a glimpse of production day as we create our signature Hot Dilled Beans.

These spicy delights are great on their own and incorporated into so many dishes. Here are a few ways we love to use them:

• Add diced beans to potato salad with plenty of fresh dill. They also add a tangy crunch to tuna and egg salad.

• Combine finely chopped beans with diced tomatoes & onions for a zesty topping for grilled fish or chicken.

• Add them to tartar sauce for a little extra kick.

• Layer beans into a pan bagnat for the ultimate sandwich.

• Enjoy them in grain salads or pasta salads.

• Don’t forget to save the brine for this tasty vinaigrette or these crispy potatoes.

• And of course, just snack on them straight out of the jar, savour them on a cheese & charcuterie board, and enjoy as a classic Caesar garnish.

Whether you’re planning a picnic, hosting an al fresco gathering, or just looking for delicious ways to savour the season, we have you covered! Here’s what’s new and happening at Catie’s:

Rhubarb joins the jam fam:

Crafted from lovely local rhubarb, this jam captures the very essence of spring with its tangy and sweet flavours. It’s perfect for spreading on toast, swirling into yogurt or a simple cake, or adding a unique twist to your desserts or cocktails.

New to our mini collection:

French Raspberry Jam: Perfect for picnic baskets and cheese boards, put this vibrant ruby red spread on your year-round essentials list. Compact and convenient, our minis are ideal for cheese boards, gifting, and on-the-go adventures.

Creating these pickled eggs was a fun, new-to-me pickling project in collaboration with the wonderful team at Springford Farm in Nanoose Bay.

Featuring Springford’s free-range eggs pickled in a zesty brine of fresh dill, peppercorns, and jalapeños, enjoy these straight up as a snack or serve them alongside a beer or Caesar.

Mix chopped pickled eggs with mayo and herbs for a tangy twist on traditional egg salad. We also love them on a bed of salad greens, sliced onto avocado toast, or topped with a slice of pickled jalapeño or a sprig of herbs.

Find our pickled eggs at our Qualicum shop, at Springford Farm Market and at farmers markets.

Looking for some deliciously festive appetizer ideas? Here are a few of our favourites that are perfect for fall entertaining and for the winter holiday season.

- Creamy brie meets our sweet & spicy cranberry jalapeño pepper jelly a this irresistible pull-apart bread that’s sure to be a crowd-pleaser at any gathering. Check out the recipe.

- Our spiced pears add a delightful touch to easy yet elegant crostini. Find the recipe here.

- Pepper jelly-filled cheese thumbprints offer a piquant twist to the holiday cookie classic. They’re a delicious little morsel to serve with cocktails.

Here’s the recipe.

- Add pizzazz with pickles: To offset all that cheesy goodness, consider adding some zesty pickles to your appetizer offerings, whether in fun ‘jarcuterie’ form, easy antipasto skewers or just simple dishes of assorted pickled vegetables.

The local farm stands and markets are overflowing with abundance and we’re racing to preserve the fabulous flavours of the season, with both old favourites and new offerings.

We’ve added fig jam to our mini collection this summer. This delectable jam features luscious local figs enhanced with balsamic vinegar and a hint of pepper - perfect for fall cheeseboards. Pair this preserve with creamy cheeses like brie, chevre or whipped feta. Or whisk it into a vinaigrette to enjoy on peppery arugula.

Catie’s top tips for pickling:

Of course we’ve got you covered for all your pickle cravings, but if summer’s bounty inspires you to take the plunge into home canning, here are a few of my top tips:

• The freshest vegetables yield the crispest pickles.

• Cold water is essential to keep your veggies crisp. At Catie’s we triple-wash all vegetables to ensure every trace of dirt is removed.

• Be prepared: for smooth production, prep all ingredients, jars and tools before beginning the pickling process.

• Follow the recipe!: The tested ratios of vinegar, water and pickling salt, as well as canning times, are crucial for a shelf-stable product.

• Boil the brine hard for 5 minutes before adding to the jars - this helps to prevent cloudy pickles.

• Try a small batch first. Or even whip up some easy refrigerator pickles.

BONUS: Leftover pickle brine makes a great marinade for meat, adding flavour and tenderizing! And our hot dilled vegetable brine makes a fabulous vinaigrette.

Celebrating 25 years of community connection, the Qualicum Beach Farmers Market is a vibrant showcase of local growers, makers, bakers and crafters.

It’s come quite a way from its humble beginnings as a seasonal market in 1997 with just 20 vendors, to the 100-plus vendors taking part today on Veterans Way.

I’m proud to be a vendor at this wonderful market and to share the camaraderie of fellow vendors and loyal customers. Look for me in the Pickle Shack every Saturday from spring until Christmas.

Vancouver Island is blessed with a bounty of fabulous farmers markets to check out while road-tripping around the region. Here’s a handy guide from Edible Vancouver Island.

Dipping into summer’s delights

Our zesty pickled jalapenos meet crunchy dill pickles, fresh herbs, and a few other simple ingredients to make this an easy, delicious dip you’ll come back to over and over again. Serve it with veggies, chips - or even use it as a super flavourful sandwich spread.