Pickles, Relishes & Preserves

Pickled Red Onions

Sweet, tart and spiced – these are perfect with any rich meat, from a French pate to a carnitas taco.

Pickled Shiitake Mushrooms

These glossy, sweet, salty, intensely flavorful little bites are something you’ll always want to have on hand. They’re incredible on a bowl of ramen.

Pickled Watermelon Rind

Translucent pale green with bits of red, this makes a beautiful relish at the holiday table. The flavor is sweet – sweeter than a sweet pickle – and tangy, scented with clove and cinnamon. This is an old southern favorite and well worth trying! The whole spices are important for the flavor, but best picked out before serving. This is a bit of a project, but worth trying.

Spicy Bread & Butter Pickles

These crisp sweet-and-spicy pickles are are best after a few days in the refrigerator, and will keep for a couple of weeks without canning. They never last that long at my house, where we make them with cucumbers from our garden. These are great alongside a plate of Nashville hot chicken.

Spicy Tomato Jam

I don’t normally use bottled citrus juice, but if you’re canning this you should use commercial bottled juice. It has a predictable, consistent acidity that ensures the safety and shelf-stability of the canned jam.