Preservation Recipes Archives

Preservation Recipes

A bowl of pickled artichokes.

Photo by Holly A. Heyser

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• Recipes: Most Popular | Garden Vegetables | Wild Foods | Meats & Fish

About

Whole books and websites are dedicated to preservation recipes, so what follows is merely my collection of about three dozen recipes for pickles, ferments and salted foods.

Not all are wild, in fact many are done with vegetables from my garden. You will also see recipes for pickled and dried meats and fish, too.

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Most Popular

Some of my most popular preservation recipes include those for basic country mustard, preserved hot or sweet peppers, Swedish pickled herring and Minnesota-style pickled pike.

Garden Vegetables

I have kept a garden for decades, and I preserve a lot of the harvest, so you’ll see plenty of preservation recipes for “regular” garden vegetables.

Some of my favorites are pickled artichokes, brine-pickled, fermented carrots, pickled fennel and a pressure-canned, preserved garlic recipe that is a show-stopper.

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Wild Foods

As a gatherer of mushrooms and wild edible plants since I was a boy, I preserve whatever I can’t eat right away — especially because, as we all know, nature waits for no one.

Some of the recipes I use every year are my Italian marinated mushrooms, pickled mustard greens — wild or farmed greens work equally well here — and pickled ramps, which works with any small onion, wild or grown.

Similarly, I pickle wild Sierra Nevada blueberries or huckleberries, and they’re amazing, but you can do the same with supermarket blueberries.

A jar pf pickled blueberries from above. — Photo by Hank Shaw

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Meats and Fish

Most of my preservation recipes for meat are in my collection of salami recipes, or jerky recipes, but you’ll find some excellent recipes for fish and seafood here. Other than the herring and pike recipes above, I have a smoked, dried shrimp recipe and a classic Lowcountry pickled shrimp recipe.

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