How to Preserve Garlic

Garlic is available all year long, so why preserve it? This is why. This method for preserving garlic in oil will change your life. Imagine having roasted garlic at hand whenever you want. Yes, imagine it.

Fermented Carrot Pickles

If you've ever had one of those amazing dill pickles, right from the crock, you've had a lacto-fermented pickle. Guess what? The process works great with carrots, too.

How to Make Oil Cured Black Olives

Curing olives in springtime? Who knew? But early spring is the time to gather ripe black olives for oil-curing, and I love me some oil-cured olives.

Pickled Artichokes

We're in high season for artichokes, and when life gives you too many artichokes - especially the baby ones - this is how you preserve them for the summer.

Italian Marinated Mushrooms

Marinated mushrooms are a staple on any antipasti plate. They're not pickled so much as they are preserved. Here's how to do the technique the Italians call sott'olio.

Pickled Cauliflower

When I was growing up, I thought “antipasti” specifically meant pickled cauliflower, carrots and onions. Well, I've recreated the recipe for Italian-style pickled cauliflower here.

Swedish Pickled Herring

Herring and sardines spoil so fast that most of us eat them already salted or pickled. Here's how to make pickled herring from fresh fish caught from the San Francisco Bay.

Cooking Chanterelle Mushrooms

Chanterelles vie for my favorite mushroom with the great porcini. Chanties are the light to porcini's dark, pheasant not beef, white wine not red. Our season has begun!

Preserved Lemons

Preserved lemons are not just the province of Morocco. Methods of preserving or pickling lemons exist wherever they are grown, including 19th century America.

Preserving Peppers

Consider, for a moment, the sweet pepper. No other plant demands so much, gives so little, yet keeps us coming back…

Spring Carrot Pickles

Pickling is not solely the province of sweltering August kitchens. I have slowly begun to put up produce in every…