Category: Pickles, Preserves and Relishes

Chive/Lilac Blossom Vinegar

This is the most beautiful vinegar! Lovely light lavendar.  The recipe is so simple:

  • Fill a sterilized jar with well-rinsed chive or lilac blossoms.
  • Cover completely with white wine vinegar.
  • Let the mixture infuse for at least a week, but longer is better.
  • When ready to use, filter the infused vinegar through a strainer lined with a coffee filter.
  • Discard the blossoms.

There are no correct proportions, use as many blossoms as you can get your hands on, 1-100, and combine with whatever vinegar you have on hand; white vinegar, white wine vinegar, apple cider vinegar, Champagne vinegar, red wine vinegar. The vinegar should be at least 5% acidity, and the final product will last indefinitely in your refrigerator, although you will most likely use it up long before the next season begins.

You can use chive blossom vinegar in deviled eggs, in egg or potato salad, and it’s great to use in salad dressings or to brighten up summer soups like gazpacho. It can also add zip to your favorite vinegar-based BBQ sauce. Use your imagination.

gingerandbaker.com

Quick Pickled Red Onions 

There are countless uses for pickled onions. Tuck them into sandwiches, especially those with rich meats, like pulled pork; use them as a condiment to top tacos, bean dishes, and rich mayo-based salads, like potato or egg salad; toss them into lettuce salads, grain salads, and salads with sturdy greens, like kale. Their bright-pink color, crunchy texture, and piquant flavor will perk up almost any dish. They’re also perfect for serving with sandwich and salad buffets at parties.Can be made 2 weeks ahead.

Ingredients:

1/2 c red wine vinegar
1/2 c cold water
1 Tab kosher salt
1 Tab sugar
2 to 3 really good shots hot sauce
1 red onion, sliced into very thin rings

Directions:

  1. Whisk vinegar, water, salt, sugar and hot sauce in a small bowl until sugar and salt dissolve.
  2. Place onion in a glass or ceramic jar.  Plastic will pick up the flavor.
  3. Pour vinegar mixture over.
  4. Let sit at room temperature for 1 hour.

DO AHEAD:  Cover and chill. Drain onions before using.

Source:  Alison and Cathy Painter

 

 

Apple Chutney

Chutney is on of those additions to a meal that can be whatever you want it to be.  Light and fruity, spicy, hot, cold, sweet, tart – anything goes.  Most chutney recipes can be altered to suit the occasion (like most salsas).  And it is not just for lamb — goes with chicken, fish, and pork too.

Ingredients

  • 1 c chopped yellow onion
  • 2 Tab minced or grated fresh ginger (or powdered is ok)
  • 1 c freshly squeezed orange juice (4 oranges)
  • ¾ c apple cider vinegar  (we use only ¼ c to make more of an apple compote.)
  • 1 c light brown sugar, lightly packed
  • 1 tsp whole mustard seeds
  • ¼ tsp crushed red pepper flakes
  • 1½ teaspoons kosher salt
    ——–
  • 6 Granny Smith apples, peeled, cored, and ½-inch-diced (equals about 9 cups)
  • ¾ c raisins
  • ¾ c dried apricots, diced

Directions

  1. Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan.
  2. Add the apples, adding them as you chop to keep them from turning brown.
  3. Bring to a boil over medium-high heat, stirring occasionally.
  4. Reduce the heat and simmer for 50 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated.
  5. Stir in the raisins, apricots.
  6. Serve warm, at room temperature, or cold.

Serves:  Makes 5 cups

Source:  Make It Ahead, Ina Garten

Quick Fresh Peach Chutney

Fresh peach chutney is a perfect recipe to make when peaches are at their seasonal best. (Especially Colorado Palisade Peaches!) A tangy chunky relish, chutney is a perfect condiment for spicy Indian curries,as a side for grilled meat or a condiment with crusty bread and cheese. It is even good on ice cream!

Ingredients:

  • 1/2 c apple cider vinegar
  • 1/2 c light brown sugar
  • 3/4 c chopped yellow onion (approximately 1 small onion)
  • 1 Tab diced garlic cloves
  • 1 Tab peeled , diced ginger root
  • 1/3 c golden raisins
  • 1/2 tsp kosher salt
  • 1 1/2 pounds fresh ripe peaches (approximately 4-5 medium peaches), pitted, peeled and cut into small pieces

Directions:

  1. Combine the vinegar and sugar in a medium saucepan over medium-high heat.
  2. Bring to a low boil while stirring to dissolve the sugar.
  3. Reduce to a simmer and add the onion, garlic, ginger, raisins, and salt.
  4. Simmer for 10 minutes stirring periodically.
  5. Add the peaches and simmer an additional 10 minutes or until peaches are cooked (firmer peaches will take longer).
  6. Remove from heat and allow to stand for 15 minutes before serving.

Leftover chutney may be stored in the refrigerator in a sealed container for up to a week. Once refrigerated the chutney will become thicker.  It also freezes.

Serves:  2 cups

Source: Toni Dash – Boulder Locavore

Blueberry-Pepper Jam

Originally with the Broiled Sword Fish, this would be a different taste treat for pork or chicken, maybe even duck.

Ingredients:

  • 2 c fresh blueberries, rinsed and drained
  • 2 tsp fresh sage, snipped
  • 1 tsp freshly ground black pepper

Directions:

  1. In a bowl mash 1 ½ c blueberries.
  2. Stir in sage, pepper, and remaining ½ c whole blueberries.
  3. Cover and chill until ready to serve.

Serves: 10

Source: sparkpeople.com

 

Dried Cherry and Shallot Confit

For something different, try this on chicken or turkey.  It is the sauce from the duck breast appetizer.

Ingredients: 

  • 1 ½ c dried sour cherries (about ½ lb)
  • ½ c white wine vinegar
  • ¼ c balsamic vinegar
  • 2 c thinly sliced shallot (about ½ lb)
  • 1 c finely chopped onion
  • 2 Tab unsalted butter
  • 3 Tab sugar

Directions: 

  1. In a bowl, let the cherries soak in the 2 vinegars mixed for 30 minutes.
  2. While the cherries are soaking, cook the shallots and onion over moderatly low heat, in butter, uncovered, for 10 minutes. Stir occasionally.
  3. Sprinkle mixture with the sugar and cook the mixture, covered, stirring occasionally, for 10 minutes.
  4. Add the cherries with 2 Tablespoons of the soaking liquid and simmer, uncovered, for 10 – 15 minutes, or until almost all the liquid is evaporated.
  5. Season with salt and pepper.
  6. Can be made 1 day in advance.

Serves: Makes about 2 cups

Source:  Sunset Magazine

Spiced Tomato Jam

Good on meat loaf, pork chops,chicken  or goat cheese spread on toast.

Ingredients:

  • 6 large tomatoes (about 4 cups) peeled and coarsely chopped
  • 1 whole orange, thinly sliced, slices cut in 1/8th
  • 1 whole lemon, thinly sliced, seeds removed, slices 1/8th .
  • 2 c sugar
  • 2 Tab cider vinegar
  • 1 stick cinnamon
  • ¾ tsp whole cloves
  • salt

Directions

  1. In a large saucepan, combine the tomatoes, orange, lemon, sugar, vinegar, cinnamon, cloves.
  2. Bring to a boil and simmer over moderate heat, stirring often, until thick and jam-like, about 45 minutes.
  3. Remove cinnamon stick and cloves
  4. Let cool and season with salt.

Serves: Make about 2 ½ cups

Comments:   Jam can be refrigerated up to 2 weeks.

Source: Farmstead at Long Meadow Ranch, Sheamus Feeley

Candied Cranberries

Beautiful! Tasty treats for the holiday.
Ingredient
3 cups Sugar
12 ounces Cranberries, fresh
Directions:
In the top of a double boiler, melt 2 cups of Sugar and 1/4 cup of Water on direct heat. Heat water in the base of the double boiler. Remove sugar from the heat and add cranberries. Place top of the double boiler over the base. The top pan should not touch the simmering water. Cover and cook for 45 minutes, stirring occasionally. Turn off heat and let stand over night.
Drain the cranberries well. Place a sheet of wax paper on a baking sheet. Spread 1 cup of Sugar evenly on the paper. Spread cranberries out on tray and toss with sugar. Let dry for at least a week.
Note: Syrup can be saved for other use.
Serves: 12
Preparation Time: 0:50
Source: MLK

Fresh Cranberry Relish

This is a fresh crunchy relish that is great with turkey or pork. It is best if made the day before.
Ingredients:
1 pound Cranberries
2 Oranges — peeled and cubed
2 Apples — cubed
1 cups Sugar
2 tablespoons Cognac
1 teaspoon Cardamom
Directions:
Process fruit in batches in food processor with blade until coarsely chopped.
Mix fruit and remaining ingredients. Chill for 3 hours or overnight.
Serves: 12
Preparation Time:0:15
Source: San Francisco