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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

 

Salsa verde Mexicana in a bowl with chips

Mexican Salsa Verde

By Hank Shaw on August 20, 2015, Updated March 20, 2021 - 26 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.

Read More about Mexican Salsa Verde

Pickled cauliflower recipe

Pickled Cauliflower, Italian Style

By Hank Shaw on May 16, 2015, Updated October 29, 2020 - 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.

Read More about Pickled Cauliflower, Italian Style

Two jars of pickled ramps

Pickled Ramps

By Hank Shaw on April 30, 2015, Updated April 2, 2021 - 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.

Read More about Pickled Ramps

fennel sauerkraut recipe

Fennel Sauerkraut

By Hank Shaw on March 30, 2015, Updated June 6, 2022 - 11 Comments

I grew an awful lot of fennel over the winter. So much that I needed to find a use for it. I found one. Fennel sauerkraut. It may be my new favorite kraut.

Read More about Fennel Sauerkraut

how to preserve peppers

How to Preserve Peppers

By Hank Shaw on September 5, 2014, Updated June 18, 2020 - 181 Comments

This is how I preserve the season’s pepper harvest. It’s a great way to have roasted peppers at your fingertips the whole year through.

Read More about How to Preserve Peppers

tabasco pepper mash

Tabasco Style Fermented Hot Sauce

By Hank Shaw on August 21, 2014, Updated June 6, 2022 - 169 Comments

A few years ago I traveled to Louisiana and learned from the McIlhenny family themselves how to make Tabasco Sauce. Now, two years later, I can finally tell you how to make it. It’s easy, but like fine wine, it takes time.

Read More about Tabasco Style Fermented Hot Sauce

pickled pike recipe

Pickled Pike

By Hank Shaw on August 11, 2014, Updated June 18, 2020 - 93 Comments

If you’re not from the Northwoods, you may have never heard of pickled pike. Well, this is to the boreal forest what ceviche is to the tropics: A great way to snack on fish with saltines…

Read More about Pickled Pike

A plate of boquerones ready to eat.

Boquerones, Fresh Cured Anchovies

By Hank Shaw on July 24, 2014, Updated March 31, 2022 - 41 Comments

Fresh cured anchovies sounds like an oxymoron, but it isn’t. This is more like a ceviche than the red, salty anchovies you get in a can. Called boquerones in Spain and gavros in Greece, these are fantastic on crackers or by themselves.

Read More about Boquerones, Fresh Cured Anchovies

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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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