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If you’re a fan of delicious jams, preserves, and pickles, then buckle up! Preserving food doesn’t have to be daunting.
Let’s take a journey through the world of home food preservation and create something tasty along the way – from pickles to jam – there’s something for everyone. In this round up we’ve collected some of our favorite pickled and preserved recipes to share with you.
Whether you’re an experienced preserver or newbie learning how easy it is now – let’s get started on our adventure into preserving food!
Why You’ll Want To Try These Pickle & Preserve Recipes
Not only are these recipes a great way to enjoy summer flavors all year long, but they’re also a practical way to save money and reduce food waste. Plus, they’re a lot of fun to make!
Here are a few reasons why jams, preserves, and pickles are great recipes for storing summer produce for the winter:
Way to stock up. Preserved foods can be stored for months in the pantry or refrigerator.
Economical. Preserving food is a great way to take advantage of excess produce.
Delicious. From fresh strawberry jam and spicy kimchi to preserved Moroccan lemons and pickled okra, you’ll love the myriad of flavors and how they elevate other dishes.
Fun. Preserving food is a fun and rewarding project to do with friends and family.
Hurry And Get Started Preserving
Not only are these recipes a great way to enjoy your favorite fruits and vegetables all year round, but they’re also a fun and rewarding way to get creative in the kitchen. And with so many different recipes and food preservation methods to choose from, there’s sure to be a way to preserve food that’s perfect for you.
There are three main methods of preserving food:
Canning: This is the most common method of preserving food. It involves heating food in a jar to a high temperature, which kills any harmful bacteria.
Pickling: This method involves submerging food in a brine solution, which helps to preserve it.
Fermenting: This method involves allowing food to ferment naturally, which produces beneficial bacteria that can help to improve gut health.
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.
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.
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.
Serving Options For Pickles, Relish, And Jam Recipes:
The best time of year to make jams, preserves, and pickles is during the summer months, when produce is at its peak freshness. However, you can also make these recipes year-round using frozen or canned produce.
Serve pickles on sandwiches, burgers, or hot dogs.
Use relish as a topping for burgers, hot dogs, or bratwursts.
Spread jam on toast, bagels, or muffins.
Use jam to make pies, cakes, or cobblers.
Add pickles or relish to salads, soups, or stews.
Start Stocking Up For Winter
With the following tips in mind, you’re sure to have success preserving food at home. So get creative and enjoy the fruits of your labor all year round!
Tips for Success
Start by using the freshest ingredients possible. Be sure to remove any blemishes or bruises from produce when washing.
Use clean or sanitized jars or freezer containers.
Follow the food preservation instructions carefully.
Use the proper equipment. Do not use an Instant Pot for pressure canning, it’s not safe.
Have fun!And, be patient. It takes time for food to preserve properly.
Where can I learn more about food preservation, fermenting, and canning?
One of the BEST places to learn how to pressure can, water bath can, and ferment are at the Ball Canning website. They have tutorials, and helplines!
What is the best way to preserve food at home?
You can store your excess products by using refrigeration, freezing, canning, sugaring, salting, and even vacuum packing. All are great! The one you choose to use will be the one that suits the food, your resources, and the time you want to store it.
How do you preserve food in jars for years?
Water Bath Canning for high acid foods, and Pressure Canning for low acid foods.
Hi, I’m Kelly! and I have a love affair with herbs & spices! I’m all about creating easy, delicious, and budget friendly meals that have three aspects: flavor, aroma, and texture.
You can see my recipes at my Smells Like Delish blog. →