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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

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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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The Latest

 

A link of venison salami sliced on a plate.

Venison Salami

By Hank Shaw on January 23, 2023 - 16 Comments

How to make venison salami at home. This is a basic salami recipe, but dry curing sausage requires some skill before you try it. I’ll show you how.

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Podcast art for salted fish episode.

Hunt Gather Talk: Salt Fish

By Hank Shaw on January 18, 2023 - 1 Comment

This episode is a conversation about salting fish, especially salt cod, with Newfoundlander Lori McCarthy of Food Culture Place.

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Bison ribeyes in a Dry Ager.

Dry Aging: How and Why

By Hank Shaw on October 31, 2022 - 23 Comments

How to dry age meat, specifically venison, at home, and why you would want to give it a go.

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Spicy pickled okra on a plate with other pickles.

Spicy Pickled Okra

By Hank Shaw on August 18, 2022 - 23 Comments

How to make spicy pickled okra. Pickling okra is easy, but there are a few tips to make sure your pickles are crunchy.

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Pickled fennel in a bowl with appetizer forks

Pickled Fennel

By Hank Shaw on April 28, 2022 - 7 Comments

Pickled fennel is awesome alongside poultry or fish, or with salami. This is a sweet-sour pickle with a hint of vanilla – surprisingly good with fennel bulbs.

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Wild grape leaves, ready to be made into pickled grape leaves.

Pickled Grape Leaves

By Hank Shaw on March 18, 2022, Updated April 18, 2022 - Leave a Comment

Pickled grape leaves sound odd, but they are the preserved grape leaves you use for various Mediterranean dishes, like dolmades, the stuffed grape leaves from Greece. If you live in grape country — and most of us do — May through early July is the best time to make pickled grape leaves to use for

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How to make sour corn

Sour Corn

By Hank Shaw on September 9, 2019, Updated June 6, 2022 - 34 Comments

Southern sour corn, a lacto-fermented pickled corn, is a specialty in Appalachia. Sweet, tart and crunchy!

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How to make chile pasado

Green Chile Pasado

By Hank Shaw on August 22, 2019, Updated June 15, 2020 - 14 Comments

Chile pasado is a Mexican method of preserving green chiles. You char the green chiles, skin them and then dry them out for use later.

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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

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Featured Recipes

Closeup of sliced, smoked venison backstrap on a platter
Venison 101: How to Cook Venison
pickled pike recipe
Pickled Pike
Slices of smoked venison roast on a cutting board.
Smoked Venison Roast
Conejo en adobo on a plate
Conejo en Adobo
A platter of fried walleye with lemon.
Fried Walleye
A plate of pine nut cookies.
Pine Nut Cookies

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As seen on CNN, New York Times, Simply Recipes, Martha Stewart, Food and Wine, The New York Times, The Washington Post, Chicago Tribune, Field and Stream, Outdoor Life, and The Splendid Table

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