Preserving fruit and vegetables as pickles, jellies, chutneys and relishes is an age-old technique that enabled the storage of fresh produce in a form that would last through the cold winters when fresh food was scarce. Nowadays pickling and preservation forms part of a nostalgic shift to a simpler, healthy, self-sufficient life, and a rejection of the many artificial flavourings found in shop-bought varieties.
A short introduction shows the process of preserving, whether by heat sterilization or by drying, salting, or adding sugar, vinegar or alcohol. A delicious selection of pickles, chutneys and relishes follows, to spice up any number of everyday and special occasion meals. Recipes include traditional English Pickled Onions to serve with cold meats, bread and cheese; Kashmir Chutney to enjoy with sausages or ham; Cranberry and Red Onion Relish to enhance a traditional roast turkey; Quince and Rosemary Jelly to give sparkle to meats; and Pate and Mint Sauce to counter the rich flavour of roast lamb.
With over 65 recipes shown step by step in 230 colour images, this is a must-have purchase for cooks who want to fill their store-cupboard with tangy, fruity preserves.