• Choose a category
• All
• Classic-Fiction

By Root 357 0

from an experienced canner or study one of the books recommended in the Resources section if you want to strike out on your own. Describing the full canning process, which results in foods that can be stored at room temperature for up to a year in a cool, dark, place, is beyond the scope of this book, so the preserve recipes that follow are ones that can be stored in the fridge for 1 to 2 months.

Clockwise from top left: Tamarind Ketcup, Pickled Cauliflower, Pickled Mango and Habanero Relish, Mixed Pickled Vegetables, Citrus Chutney

Mixed Pickled Vegetables

A pickle can be a symphony of flavors. Be creative with pickling spices—try throwing in the whole kitchen sink if you like. Experiment with different accents: cumin seeds and coriander for an Indian pickle; caraway, celery, and mustard seeds to evoke Eastern European flavors; ginger, garlic, bruised lemongrass, and a shot of soy for a taste of Southeast Asia. For a crisp pickle start with crisp fruits and vegetables; those that are just shy of ripe work well. (See recipe image)

Fills 2 pint jars

3 scant cups cleaned vegetables and fruits, sliced ¼ inch thick, such as: red onions; carrots; beets; radishes; cucumber; scallions (trimmed to 2-inch lengths); whole smashed garlic cloves; rutabaga; green tomatoes; unripe mangoes; Fuyu persimmons

2 teaspoons mustard seeds

2 teaspoons coriander seeds

1 teaspoon black peppercorns

2 dried bay leaves

1 teaspoon allspice berries

2 shallots, quartered

Pinch of red pepper flakes

2½ cups white wine vinegar

2 tablespoons honey

4 teaspoons kosher salt

Divide the vegetables, mustard seeds, coriander seeds, peppercorns, bay leaves, allspice, shallots, and red pepper flakes evenly between 2 sanitized pint jars, leaving ½ inch of headspace at the top of the jar.

In a saucepan, bring the vinegar, honey, and salt to a boil, stirring to dissolve the honey and salt. Boil for 1 minute. Pour the hot vinegar into the jars, fully immersing the vegetables. There may be a little extra pickling liquid left over.

Let cool to room temperature, seal, and refrigerate. The pickles are ready to eat after 2 weeks and will keep in the refrigerator for up to 2 months.

Citrus Chutney

This is the basic procedure for making any fruit chutney. Non-citrus fruits such as peaches, plums, apricots, and mangoes will need to be peeled. Use any citrus fruit combination for this recipe, although you may need to adjust the sweetness for more tart varieties like grapefruit. I chose kumquats and Meyer lemons because I like their contrasting shapes and colors, and both are naturally quite sweet. (See recipe image)

Makes 2 cups

1 cup kumquats, thinly sliced

1 cup diced unpeeled Meyer lemons

½ cup diced yellow onion

½ cup white wine vinegar

¾ cup honey

1½ teaspoons kosher salt

1 tablespoon minced fresh ginger

Place a small dish in the freezer. Combine all of the ingredients with 2 cups water in a pot and bring to a boil. Decrease the heat and cook on a low boil, covered, for 10 minutes. Uncover and bring the chutney back up to a boil. Uncover and increase the heat so the chutney boils rapidly for 20 minutes. Turn off the heat and place a few tablespoons on the frozen dish. Replace the dish in the freezer. After 5 minutes, nudge the chutney with a spoon or your finger. If it has the proper consistency, it’s done. If the chutney is still runny, continue to cook for another few minutes, then test it again. To store in the refrigerator, let the chutney cool to room temperature. Pour into an airtight container and refrigerate for up to 2 months.

Variation: Citrus Marmalade

For a delicious, easy marmalade, leave out the onion and vinegar, and use just a dash of salt. The ginger is optional.

Pickled Mango and Habanero Relish

Habaneros are wonderful citrus-infused chiles that come to us from Mexico. If you can’t find habaneros, substitute a couple of jalapeño peppers and a splash of orange juice. Habaneros are powerful and will sting badly if accidentally rubbed near the eyes, so always wear gloves when handling them. Serve with the