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Hunter Angler Gardener Cook

Finding the Forgotten Feast

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Preservation Recipes

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.

A bowl of pickled artichokes.
Photo by Holly A. Heyser

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.

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, and a pressure-canned, preserved garlic recipe that is a show-stopper.

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

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.

The Latest

 

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.

Read More about Pickled Fennel

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

Read More about Pickled Grape Leaves

How to make sour corn

Sour Corn

By Hank Shaw on September 9, 2019, Updated June 6, 2022 - 33 Comments

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

Read More about Sour Corn

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.

Read More about Green Chile Pasado

A bowl of nopales en escabeche

Nopales en Escabeche

By Hank Shaw on February 1, 2019, Updated June 15, 2020 - 3 Comments

A recipe for nopales en escabeche, pickled nopales from Mexico. Prickly pear cactus pads, diced and piickled with jalapenos, carrots and onions.

Read More about Nopales en Escabeche

A bowl of pickled shrimp

Pickled Shrimp

By Hank Shaw on August 14, 2017, Updated March 29, 2021 - 2 Comments

I finally managed to catch myself some shrimp, and, since it was down in Mobile, I decided to make a Southern classic, pickled shrimp.

Read More about Pickled Shrimp

raw green olives

Making Lye-Cured Olives

By Hank Shaw on September 16, 2016, Updated April 13, 2021 - 149 Comments

Many of the olives I cure each year are done in a brine. But year after year I’ve been curing more with lye. I know it sounds scary, but it’s not – if you follow these simple instructions. The result is a buttery, firm olive that I actually prefer over the brine cured ones.

Read More about Making Lye-Cured Olives

Italian marinated mushrooms in a bowl

Italian Marinated Mushrooms

By Hank Shaw on July 18, 2016, Updated June 2, 2020 - 104 Comments

Marinated mushrooms are a staple on any antipasti plate, and if you can get porcini, which are popping in the Rockies now, so much the better. Here’s how to do the technique the Italians call sott’olio.

Read More about Italian Marinated Mushrooms

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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw. I am a James Beard Award-winning author and chef and I focus my energies on wild foods: Foraging, fishing, hunting. I write cookbooks as well as this website, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild game, fish, or edible wild plants and mushrooms, you’ll find it here. Hope you enjoy the site!

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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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