15 Recipes for Preserving Summer’s Bounty

Sweet pickled chanterelle mushrooms are a delicious and unique way to enjoy these prized wild mushrooms. Chanterelle mushrooms have a delicate, slightly nutty flavor that pairs perfectly with the tangy sweetness of pickling brine.

Add them to salads, pasta, cheese boards, and rice dishes. Or use them as a topper for crackers.

Crisp, crunchy pickled green beans with dill and garlic. There is a little heat from red chili peppers but not too spicy. These green bean pickles are perfect for salads, as a garnish on cocktails, or just eating straight out of the jar.

These cute little cucamelons may look like a watermelon but they taste like a lemony cucumber and they make fantastic pickles. This is a sweet and spicy recipe for pickled cucamelons. If you want to increase the spice level, add a few extra red chili peppers to the jars.

Read the notes if you want to make refrigerator pickles.

If you are looking for these in the market, some other names for cucamelons are: Mexican sour gherkins, mouse melon, and pepquino.

Savor the juicy flavors of fresh peaches!  This easy recipe uses only a few ingredients to produce a supply of bright, sweet peach preserves to enjoy all year long.

Grilled Italian Sweet Peppers make an amazing side dish or you can add them to other recipes for a sweet, smokey flavor. You can eat them right after they get grilled or preserve them in a brine solution and they will keep for weeks.

This recipe shows you how to preserve them whole in vinegar-based brine. These smoky tasting peppers are a great addition to a pasta recipe or included in an appetizer plate.

An easy recipe for quick pickled red onions that comes together in 15 minutes. They are sweet, salty, sour and crunchy. They are delicious on salads, sandwiches, appetizers or as a condiment.

Homemade fresh strawberry jam is easy to make it has an intense strawberry flavor and is a delicious spread for your morning toast or a warm scone.

Kimchee is a traditional Korean dish of fermented vegetables such as cabbage, daikon radish, fresh ginger, fish sauce and scallions mixed with a spicy hot pepper known as kochukaru. The longer it is fermented, the better the flavor.

Lemon curd with egg yolks instead of whole eggs is incredibly rich and extra thick. It is a tangy, sweet, velvety curd that is almost like a citrus custard. It is insanely addictive and a definite crowd pleaser.

Slather it on scones, shortbread, and French toast, or use it as a filling for a cake or pie. You can even swirl it into yogurt, ice cream, and even cheesecake to make an extraordinary dessert.

Using egg yolks only makes it extra thick, so it is perfect to use as a cake filling.

Homemade fig jam! There is an enhanced figgie flavor from the dried figs, the hint of lemon and the crunchy seeds of this sweet treat! Spread it on a fresh hot biscuit or toast for breakfast. Add a dollop to bruschetta with soft creamy goat cheese or smear a thick layer on a hot turkey panini sandwich. Yum!

These refrigerator, pickled watermelon radishes are so pretty with their bright magenta color. They are ready to eat in just 30 minutes and have a mildl, zesty spiciness that adds just the right flavor to sandwiches, salads or served on a charcuterie board.

Apple curd is a delicious, decadent dessert spread that is a cross between an apple pie filling and a custard. It is easy to make at home with a few simple ingredients and is a great topping for toast, pancakes, ice cream, or oatmeal.

Our strawberry rhubarb jam has no pectin and reduced sugar. You can make this recipe with fresh or frozen fruit any time of the year. Spread it on toast or biscuits or use it as a topping for ice cream. You can't go wrong.

Check out the notes for recipe variations.