5 Preserving Recipes to Impress Your Guests

Exploring the Latest Trends in Food Preservation

Culinary professionals are always looking for new ways to preserve and enhance the flavors of seasonal ingredients. One trend that has recently gained traction is food preservation, with a surge in cookbooks dedicated to canning, fermenting, pickling, dehydrating, and freezing. These books offer practical guidance for both beginners and experienced cooks, making it easier than ever to make the most of summer’s bounty.

Two notable additions to this growing collection are “Preserving the Seasons” by Holly Capelle and “The Pickle Jar” by Nick Vadasz. Both books provide detailed instructions and creative recipes that cater to a wide range of tastes, from adventurous eaters to traditionalists who appreciate classic methods.

Quick-Pickled Lavender Carrots

This unique recipe combines the floral notes of lavender with the sweetness of carrots, creating a flavorful and aromatic snack. The recipe is perfect for adding a twist to salads or using as a garnish for Bloody Marys.

Ingredients: - 4 fresh lavender sprigs - 2 fresh thyme sprigs - 1 lb. fresh carrots, peeled and cut into 3-in.-long sticks or ⅓-in.-thick rounds - 1 c. apple cider vinegar - 1 c. water - ½ c. sugar - 2 tsp. pickling or canning salt - 1 tsp. coriander seeds - ½ tsp. whole black peppercorns - 1 (3-in.) cinnamon stick - 3 whole cloves

Instructions: 1. Divide the lavender and thyme sprigs between two sterilized wide-mouth pint jars. 2. Pack in the carrots, trimming the ends as needed, leaving a little more than ½-inch headspace. 3. In a nonreactive saucepan, bring the vinegar, water, sugar, salt, coriander, peppercorns, cinnamon stick, and cloves to a boil over high heat, stirring until the sugar is dissolved. 4. Simmer for 10 minutes to blend the flavors. 5. Ladle the hot brine over the carrots until completely covered, leaving ½-inch headspace. 6. Remove any air bubbles, wipe the rims clean, and secure the lids. 7. Cool completely, label, and date. Refrigerate for 1 to 3 days before opening, and use within 3 months.

Pineapple, Strawberry and Cucumber Salsa

This vibrant salsa blends sweet fruits with spicy and aromatic herbs, creating a refreshing and zesty dish. It's ideal for tacos, tostadas, or as a cocktail accompaniment.

Ingredients: - 10 ½ oz. (about 1 ¾ c.) fresh pineapple chunks, quartered if large - 7 oz. (about 1 ½ c.) strawberries, hulled and quartered - ½ English cucumber, quartered lengthways and diced - 1 ½ tsp. fine sea salt - Juice of 1 lime - 1 tbsp. gochugaru (Korean red pepper flakes) - 1 thumb-sized piece of fresh ginger root, scrubbed and finely chopped - 1 clove garlic, crushed - 1 red chile, finely chopped - 1 handful of mint, chopped - 1 handful of cilantro, chopped

Instructions: 1. Put the pineapple, strawberries, and cucumber in a large mixing bowl with the salt and mix gently with your hands. 2. Add the lime, gochugaru, ginger, garlic, chile, mint, and cilantro and mix again well with your hands. 3. Cover the bowl loosely with a clean tea towel and leave the fruit and cucumber mix to macerate for 20 minutes or so. 4. Pack into thoroughly cleaned 8- or 16-ounce lidded food storage containers. 5. Leave to ferment at room temperature for a day or so, checking and tasting regularly for just a hint of fizz before storing in the fridge.

Roasted Marinara Sauce

Roasting tomatoes elevates the flavor of this classic sauce, making it a standout for pizzas, pastas, and dipping sauces.

Ingredients: - 2 (28-oz.) cans whole tomatoes, 2 quarts home-canned tomatoes or 2 lb. ripe fresh tomatoes, cut into quarters lengthwise - 4 cloves garlic, smashed under a knife and peeled - 3 tbsp. extra-virgin olive oil, divided - 1 tsp. kosher salt, plus more as needed - ½ tsp. freshly ground black pepper, plus more as needed - 1 large yellow onion, chopped - 1 tbsp. sugar, plus more as needed - 1 tbsp. chopped fresh basil or 1 tsp. dried - 1 tbsp. chopped fresh oregano or 1 tsp. dried

Instructions: 1. Preheat the oven to 400 degrees. 2. Spread the tomatoes in a 9- by 13-inch baking dish. 3. Add the garlic. Drizzle with 2 tablespoons of the oil. Sprinkle with the salt and pepper. 4. Roast, stirring occasionally, until the tomatoes have shrunk and the edges are beginning to char, 1 to 1¼ hours. 5. Remove the roasted garlic cloves; let cool until easy to handle and then coarsely chop. 6. Heat the remaining 1 tablespoon of oil in a large saucepan over medium heat. 7. Add the onion and a pinch of salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. 8. Add the roasted garlic and cook for 1 minute. 9. Carefully transfer the roasted tomatoes and their juices, as well as any reserved juices, to the pot. 10. Bring to a simmer. Using an immersion blender, purée. 11. Return to low heat and stir in the sugar, basil, and oregano. 12. Cover and simmer over low heat, stirring often, to blend the flavors, about 10 minutes. 13. Taste and add more salt, pepper, and sugar to taste. Serve hot.

Jalapeño Relish

This spicy relish is a quick and versatile condiment that adds a kick to Mexican dishes and other meals.

Ingredients: - For the relish: - 8 to 12 mixed red and green chiles, chopped - 2 green peppers, cored, deseeded and chopped - 2 small onions, chopped - 4 cloves garlic, peeled but kept whole - 1 bunch of cilantro, roughly chopped - For the brine and seasoning: - 7 tbsp. (3 ½ oz.) apple cider vinegar - 2 tbsp. olive oil - ½ tsp. cumin seeds - ½ tsp. coriander seeds - ½ tsp. ground turmeric - 1 ½ tsp. fine natural sea salt - 1 tbsp. sugar

Instructions: 1. Put all the ingredients for the relish in the large bowl of a food processor and pulse until you have a fine texture – you might need to do this in batches, depending on the size of your machine. 2. Empty the relish into a large mixing bowl, add all the ingredients for the brine and seasoning and mix well to combine. 3. Taste for salt, adding more if needed. 4. Transfer the relish to a lidded food storage container. Use right away, and store the remainder in the fridge, where it will keep for a month.

Tortilla Chips with Fresh Salsa and Eggs

This brunch dish combines the best of both worlds—tortilla chips, fresh salsa, and eggs in a savory, satisfying meal.

For the salsa: - 4 large ripe tomatoes - 1 red pepper, halved, cored and deseeded - 1 onion, halved and peeled - 2 cloves garlic, unpeeled - 2 tbsp. olive oil - 1 tbsp. Jalapeño Relish (see recipe) - Salt and pepper

For the eggs: - 1 tbsp. olive oil - 6 to 7 oz. of plain tortilla chips - 4 eggs - 1 handful of grated Cheddar or mozzarella cheese

To serve: - 4 tbsp. Jalapeño Relish (see recipe) - 2 tbsp. sour cream - 4 pinches chopped cilantro - 4 lime wedges

Instructions: 1. Heat a large frying pan over medium-high heat, add the tomatoes, red pepper, onion, and garlic and cook for about 5 to 6 minutes, until you have good blackened patches on all the vegetables. 2. Take the pan off the heat. When cool enough to handle, peel the garlic, add to a food processor or blender with the other charred vegetables, olive oil, jalapeño relish, and salt and pepper, to taste. Blend until you have a smooth salsa. 3. Add the 1 tablespoon olive oil to the frying pan, followed by the salsa, and bring to a very gentle simmer. 4. Add the tortilla chips, stirring just enough to submerge some but not all of them. 5. Break the eggs onto the chips at quarter intervals around the pan to create portions when you come to serve it, then sprinkle with the cheese. 6. Cover the pan and cook the eggs very gently — they should cook both from the salsa beneath them and the steam above them under the lid. 7. Check to see if they are done after 3 to 4 minutes; be sure the whites are firm. 8. Using a large spatula, shovel the portions onto warmed plates and garnish each with a tablespoon of jalapeño relish, ½ tablespoon sour cream, a pinch of chopped cilantro, and a lime wedge.