Pickles, Relishes & Preserves

Cranberry-Orange Jelly

This is the cranberry recipe for everyone who secretly loves those round slices of canned cranberry sauce. It’s easy to make, delicious, and quite beautiful. It can be shaped in a fancy mold and served on a cake stand to add a bit of Victorian elegance to your holiday table.

Golden Cherry Tomato & Ginger Jam

This is bright and lovely – almost tropical tasting. A beautiful accent on a cheese plate. If you know anyone who grows tomatoes, home-grown ‘Sungold’ cherry tomatoes make vastly superior jam that will taste like summer sunshine all year long.

Old Fashioned Bread & Butter Pickles

If you don’t care to bother with canning, simply place the lids on tightly and let the jars cool to room temperature before storing them in the fridge. They’ll be ready to eat after a few days, and will keep for weeks.

Piccalilli

Piccalilli originated in the 18th century as an English interpretation of Indian pickles. It made its way to the United States in numerous regional variations. It’s a sweet and colorful relish that is equally welcome alongside the Christmas roast or on a hot dog.

Pickled Apricots

These unusual sweet and sour pickles are perfect with chicken liver pate or a charcuterie platter. They take minutes to make, and can be made days in advance.

Pickled Bamboo Shoots

this is a quick and simple homemade ‘shortcut’ version of menma, a Japanese pickle of lacto-fermented bamboo shoots. Menma is a classic ramen topping, and these are also great in mixed rice or as a rice bowl topping.

Pickled Carrot Sticks

This is a pretty standard version, welcome on a relish tray and useful for stirring a Bloody Mary.