All posts filed under: preserving

Scrumpalicious Scandinavian pickled cucumbers

Leave a comment
preserving / recipe / vegetables

The art of preserving food may seem onerous to some people, but making pickles is not hard at all. Some pickles can be stored in the refrigerator instead of processing with a water bath are super easy to make. The downside is that they don’t last as long, but all the more reason to eat them sooner. One of the best pickling recipes I have tried recently is this recipe for Scandinavian style pickles – […]

Making gravlax – salt-and-sugar cured salmon

Leave a comment
fish / food / preserving / recipe

Gravlax is a way of curing salmon which involves sugar-and-salt often infused with fresh dill or other aromatics and spices, such as juniper berries. Gravlax is not the same as cold-smoked salmon, its traditions lie in an age-old method of preserving salmon which involves burying it until it becomes fermented. The word gravlax has two components, grav and lax, the former relates to the Scandinavian word for “to dig“, the latter means salmon. Nowadays of […]

Making tomato puree

Leave a comment
preserving

This time of year is preserving time. Number one on my list this year, because I ignored it completely last year was tomato puree. Now sometimes when I’m cooking, I use tomato passata, which is suppose to be uncooked tomato puree, but whilst some brands can be good, others can be overly tomatoey, i.e. too concentrated. The same with some canned tomatoes. What I want is a lighter tomato puree, so I usually bottle my own. […]

Using copper pans to make jam

Leave a comment
cooking / preserving

People tend to shy away from using “raw”, i.e. unlined, copper pans in the kitchen. Part of the reason is the “fear” of copper toxins leaching into the food cooked in them. Yes, copper is poisonous (well really anything is if you ingest enough of it). The trick with raw copper pans is not to use acidic food in them, i.e. fruit, tomatoes etc. So how to make jam, because a lot of fruit is acidic? […]

Bread-and-butter pickles

Leave a comment
cooking / preserving

Pickling seems to be the way things are going this year. These bread-and-butter pickles are slightly tangy, and not sweet. Firstly, pick smaller, firm cucumbers. Classically, many people use medium-to-small-sized Kirby cucumbers, but it’s hard to know what they are when most green grocers don’t label the variety. Look for cucumbers that aren’t smooth, 3-5″ in length. INGREDIENTS 2½ lb cucumbers ½ lb onions ½ cup kosher salt + ½ tsp 1 cup ice cubes 2 […]

Pickled red cabbage

Leave a comment
food / preserving

This is a nice aromatic pickled red cabbage recipe, that is not the least bit vinegary. It lasts for about 3 months in the refrigerator. INGREDIENTS 1 red cabbage (∅6-7") ¼ cup sea salt 1-1/3 cups cider vinegar ½ cup balsamic vinegar 2 cups red wine 1-2/3 cups sugar 2 star anise 1 tsp. black peppercorns 20 juniper berries 1 cinnamon stick 6 cloves So this is a simple recipe. First remove the tough outer leaves, […]

Vodka-infused strawberries

Leave a comment
dessert / fruit / preserving

Too many strawberries? Soak them in vodka. Basically this works for just about any berries, and just about any alcohol. It is the easiest form of preserving. Just wash, dry, and hull the strawberries (about a pounds worth), and then put them in a pint-size jar with about ½ cup sugar. Then I filled the jar with vodka (about 1 cup). What happens is quick strange. I sealed the jar, and then put it in a cool, dark […]

A tale of two pickled red onion recipes

Leave a comment
cooking / preserving / recipe

Summer is slowly approaching, although you would hardly know it by the weather which is dipping down into the single digits again this weekend. There is nothing better for burgers and even potato salad, than pickled onions. Here I have two different recipes for pickled red onions, although variations abound. PICKLED RED ONIONS with red wine vinegar and lime juice This is an interesting recipe because it includes lime juice, in addition to vinegar. Ingredients: 2 […]

Strawberry jam

Leave a comment
cooking / preserving

Making strawberry jam is easy. The trick to making good quality jam is using fresh, ripe local strawberries, (sorry California). This has been a weird season for strawberries in Ontario, but I managed to find some last weekend. Traditionally I use low-sugar recipe which uses a packet of pectin. Pectin is what turns the fruit-sugar mush into a semi-solid mass as it cools. Most fruit has enough pectin in it to set the jam to […]

A note on preserving

Leave a comment
cooking / preserving

It is this time of year that thoughts turn to preserving. Some would likely think that preserving is a lot of effort, but in reality, made in small batches, it is more than manageable. And there are a number of exceptional resources out there to help. I have posted previously on making quince jam, and in a post later this week I’ll talk about the strawberry jam I made last Sunday. You don’t have to […]