Pickles & Preserves

Want to know how to pickle watermelon rind? How about how to pickle beets? Even if you want to know how to make pickled onions, you're covered. We've compiled our favorite vegetable and fruits to pickle and the easy how-to as well.
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Forget the Bulk Bins: Master Preserver Camilla Wynne Teaches Us How to Make Candied Ginger at Home
Photography by Camilla WynneFor when store bought really just won’t do. The post Forget the Bulk Bins: Master Preserver Camilla Wynne Teaches Us How to Make Candied Ginger at Home appeared first on Saveur.
Italian Plum Jam
The elusive Italian plum makes a luscious, ruby-colored jam. Get the recipe for Italian Plum Jam. Matt Taylor-GrossThe post Italian Plum Jam appeared first on Saveur.
Fruit Compotes, Jams & Preserves
Simple and fast to make, this luscious sweet is the perfect topping for ice cream, pound cake, and cheesecake--or simply served on its own. Get the recipe for Strawberry Compote ». Todd ColemanEnjoy the flavor of summer fruit all year long The post Fruit Compotes, Jams & Preserves appeared first on Saveur.
Plum and Raspberry Jam
Camilla WynneForget the store-bought stuff. DIY preserves are the sweetest way to extend your summer. The post Plum and Raspberry Jam appeared first on Saveur.
Sherried Apple Chutney
Camilla WynneFall fruit and nutty fortified wine meet in this tart and giftable condiment. The post Sherried Apple Chutney appeared first on Saveur.
Italian-Style Preserved Eel
Simon BajadaIn northern Italy, slender river fish are fire-roasted, then quick-pickled in white wine vinegar and fresh bay leaves. The post Italian-Style Preserved Eel appeared first on Saveur.
Pineapple Tarts
Pineapple tarts are all the rage in Malaysia, Singapore, and Indonesia in the leadup to the Lunar New Year. With a jammy pineapple filling encased in rich, buttery pastry, these two-bite tarts are gifted and eaten in equal measure, passed around to bring about prosperity and joy throughout the holiday and beyond. Find writer and photographer Yi Jun Loh’s recipe here.
Ham-and-Jam Hand Pies
At the Salty Owl Cafe in Maine's Knox County Regional Airport, sweet and savory hand pies are a portable meal worth a layover.
Yes, We Can
The availability of top-quality Spanish conservas (preserved foods) is changing the way we think about canned ingredients.
Raspberry Freezer Jam
This method delivers a brighter fresh-fruit flavor than jam made by cooking.
Preserve the Season: Blueberry Jam with Lemon and Thyme
Blueberries are one of my favorite fruits for jam-making: Sweet and easy to work with, they produce a gorgeous, purple-hued preserve with a fresh fruit flavor that reminds me of summer all year long. Fortunately for the home-canner, blueberries have enough pectin to produce a good set on their own; the berries burst when boiled, releasing their juice and creating a syrup which sets into a beautiful, spoonable jam. _Keep reading »_
Jam Thumbprints
Finely chopped walnuts add a deep, nutty flavor to classic buttery thumbprint cookies in a recipe adapted from the Better Homes & Gardens Cookbook.
Coconut Lime Preserves
This sweet tropical jam melds coconut and lime to make a heavenly spread.
Peaches All Year Long
FROM ISSUE #163 In the U.S., fresh, domestically grown peaches are available from late May to early October. While you can find peaches at the grocery during the off-season, they're usually from the Southern Hemisphere, and the long shipping times compromise their sweetness. Luckily there are plenty of preserved peach products out there to carry you through the cold months. Whether packed in a nectarlike syrup, simmered into a fruity jam, dehydrated for a chewy snack, or flash frozen, these peac