We have a preserve swap coming up on Wednesday night in Toronto. We thought we’d try to inspire aspiring preservers with 10 recipes you can make this time of year:

  1. Pickled Onions.  Cucumbers aren’t the only thing you can pickle!  These are great on a sandwich or eaten straight from the jar.
  2. Pickled Beets (Food in Jars). Confession: I almost always forget to open beets and then convince myself that I’m not a big fan of them and then I open a can and am surprised how much I love them.  It’s a pattern that’s not likely to change – I’ve been doing it for 30 years!
  3. Spicy Pickled Carrots.  If you’ve never preserved before, these are a great place to start.  They are delicious and have a mean kick as well.
  4. Pickled Fiddleheads.  This isn’t everyones cup of tea but I find it to be one of the prettiest preserves I have ever made.
  5. Roasted Garlic and Lemon Mustard (Local Kitchen).  If you’re not a giant fan of pickles, don’t fret – Kaela at Local Kitchen isn’t either.  But she made this AWESOME sounding mustard that I have to try…
  6. Spicy Pickled Asparagus (Simple Bites).  Chop them into a salad or a stir fry or add them (and a bit of brine to a Bloody Mary!  If you poach eggs with vinegar make sure you keep some brine for it (you can also use it when making mayo).
  7. Pickled Radishes and Carrots (HonestlyYum).  This is so pretty!  It’s a fridge pickle (there’s no cooking; it will last for several weeks int he fridge but not on your shelf).
  8. Pickled Radish Pods (Beekman 1802).  This recipe is downright obscure – which is why I shared it.  I’ve never heard of ‘radish pods’ before tonight; I love discovering new ideas and thought you might too!
  9. Leek-Infused Vinegar.  This is an example of how easy preserving could be – I tossed wild leeks into a vinegar jar and infused the vinegar.  The entire process took minutes and (technically) didn’t dirty a single pot, pan, dish or jar!
  10. Pickled Leeks.  They’re similar to onions but I love to use these to garnish hot food (rice, stir fries or salads) as they’re slightly less harsh.  They’re also great with Cheddar!

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