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

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…

Rachel Tayse

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…

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