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• by:
• Atkinson, Catherine

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 and popularity of preserving, whether by heat sterilization or by drying, salting, or adding sugar, vinegar or alcohol. Over 65 recipes are then shown in chapters on Pickles, Chutneys, Relishes, Savoury Jellies, and Sauces and Mustards. Such a comprehensive selection will 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 flavor of roast lamb.

With over 65 recipes and 230 color images, this is a must-have purchase for those who want to fill their store cupboard with tangy, fruity preserves. Each one can be brought out at key moments to give the perfect accompanying zing to a snack or meal.