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Finding the Forgotten Feast

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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

 

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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A bowl of nopales en escabeche

Nopales en Escabeche

By Hank Shaw on February 1, 2019, Updated June 15, 2020 - 5 Comments

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

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A bowl of pickled shrimp

Pickled Shrimp

By Hank Shaw on August 14, 2017, Updated August 24, 2022 - 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.

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raw green olives

Making Lye-Cured Olives

By Hank Shaw on September 16, 2016, Updated April 13, 2021 - 180 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.

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Italian marinated mushrooms in a bowl

Italian Marinated Mushrooms

By Hank Shaw on July 18, 2016, Updated June 2, 2020 - 106 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.

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Salsa verde Mexicana in a bowl with chips

Mexican Salsa Verde

By Hank Shaw on August 20, 2015, Updated March 20, 2021 - 29 Comments

I am lucky enough to have feral little tomatillos grow in my garden, and so each year I make a big batch of Mexican tomatillo salsa verde. I eat some fresh, but the rest I can for the winter. This is a canning-safe recipe.

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A jar of pickled cauliflower, with a fork removing one.

Pickled Cauliflower, Italian Style

By Hank Shaw on May 16, 2015, Updated August 24, 2022 - 17 Comments

When I was growing up, I thought “antipasti” meant pickled cauliflower, carrots and onions because that’s what was served in the old-style Italian joints I ate in. Well, I managed to recreate the recipe for their pickled cauliflower here.

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A bowl of pickled ramps, pickled with saffron.

Pickled Ramps

By Hank Shaw on April 30, 2015, Updated July 11, 2022 - 10 Comments

Pickling ramp bulbs — or the bulbs of any large wild onion — is a great way to preserve the harvest. These are fantastic served with cured meats and cheeses, or chopped into a relish or just eaten as a snack.

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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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