Canning & Pickling
Pickled Maple Blossoms Modern Pantry
Last summer on the highway home from a long weekend at Lake Chelan, I pulled my car across three lanes of traffic when I spotted a tall slender tree hunched over by the weight of its small blue berries…
Indian Pickled Sweet, Spicy Carrots and Jam
BY AMY PENNINGTON Winter is …
Spiced Ginger Beet Relish
This relish ferments quickly and can be eaten in about four days. The tangy beets retain their crispy texture and have a spicy Asian note thanks to the addition of ginger and warming spices. Serve the relish alongside roasted pork or as a replacement for salsa on tacos.
Caramel Vanilla Seckel Pears Preserving Autumn
Apples are available all year long, but they are certainly not in season all year long…
Toasted Coriander Lemon Aioli
serves 4-6 | start to finish: 5 minutes…
Lemon and Olive Oil Preserved Asparagus
True confession: before I moved to Washington as a 20-something, I had never eaten asparagus…
Tomato Ketchup
Makes 1.5 cups
Start to finish: 1 hour, 10 minutes
from Edible Seattle January/February 2010…
Spicy Cabbage Kimchee
Makes One Gallon
Set aside a day to make kimchee, although much of that day is spent waiting…
Spiced Canned Peaches
This recipe works equally well with nectarines. In both cases, use fully ripe fruit in good condition–cut away any bruises or soft spots before canning…
Rhubarb Pickles
Makes two cups of pickles
start to finish: 2.5 hours
From Edible Seattle May/June 2010…
