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Hunter Angler Gardener Cook

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

 

fennel sauerkraut recipe

Fennel Sauerkraut

By Hank Shaw on March 30, 2015, Updated June 6, 2022 - 12 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.

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how to preserve peppers

How to Preserve Peppers

By Hank Shaw on September 5, 2014, Updated June 18, 2020 - 184 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.

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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.

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pickled pike recipe

Pickled Pike

By Hank Shaw on August 11, 2014, Updated June 18, 2020 - 97 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…

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A plate of boquerones ready to eat.

Boquerones, Fresh Cured Anchovies

By Hank Shaw on July 24, 2014, Updated March 31, 2022 - 45 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.

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pickled walnuts recipe

Pickled Walnuts

By Hank Shaw on June 30, 2014, Updated June 6, 2022 - 230 Comments

Pickled walnuts? Yep, you read right. Pickled unripe, green walnuts is a British thing that originated because in parts of Britain the climate’s too harsh for walnuts to fully ripen. They take a while to make, but once you do, they are a great sweet-sour condiment to cheeses as well as cured and roasted meats.

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Pickled fiddleheads on a plate

Pickled Fiddleheads

By Hank Shaw on May 1, 2014, Updated April 2, 2021 - 17 Comments

Catching the ephemeral fiddlehead is a tricky business, and I find that pickling them is a great way of preserving this zephyr of spring. This is an old-style brine pickle, lacto-fermented with no vinegar.

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smoked jalapenos recipe

Smoked, Roasted and Preserved Jalapenos

By Hank Shaw on September 9, 2013, Updated October 28, 2020 - 40 Comments

This is one of the most awesome things I’ve ever made: Jalapenos, fire-roasted, then smoked, then preserved with a little vinegar and oil. Put that on a taco and you will absolutely not be sorry!

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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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