I’m so excited to tell you about a cookbook I just got called The Art of Preserving that’s full of sweet and savory recipes for enjoying seasonal produce year-round. Christina and I tried our hand at jamming last summer and I’ve been itching to try pickling ever since, but I didn’t know where to begin. Alas, this book explains it all!
There’s a section in the back that includes step-by-step instructions on how to can; and every recipe indicates how long it needs to “process”. There are also tips on using pectin (and a recipe to make your own, if you want!). Skimming over recipes like Spicy Peach-Mustard Sauce, Stone-Fruit Chutney and Pickled Roasted Peppers with Garlic left me dying to hit up the farmer’s market, where summer’s bounty is in full swing!
I tried the Pickled Beets recipe last week when I (unfortunately) got some in my CSA box. (Sorry Beets, but I thought your season was over and, quite frankly, I’m sick of you). They are still “pickling” in my cupboard, so I can’t vouch for their taste. But, I can say that the instructions and recipe were really straightforward.
Basically, you boil the beets until tender.
Then you slice up the beets and a white onion and stuff them into sterlized jars.
Finally, you pour in a mixture of vinegar, sugar and spices and process the jars for 7 minutes. The whole thing was totally fool- proof. I’m really looking forward to trying out some of the other preserving recipes and I’ll keep you posted if I come across any winners!
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My boyfriend got a pickling set for Hanukkah (which I must admit I thought was weird) but we LOVE it and have used it several times. I am excited to get the book you reference. Yay for pickling!
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