Simple, Delicious, Preserved
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| Infos : | 144 pages |
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In Vinegar, Oil, Alcohol, Sugar or Salt
Preserving in no time:
- The simplest method of preserving
- Seasonal produce from your own pantry
- Natural, without preservatives or additives
Preserving used to be a necessity, to have fruit, vegetables, mushrooms or wild fruit outside their season and to keep perishable foods such as meat, fish or cheese. Today it is more about variety and the subtle variations of flavour that come from pickling in vinegar, oil, alcohol, salt and sugar with all kinds of spices. And this method of preserving is child’s play: put fresh, briefly blanched or dried produce into jars or bottles, pour over boiling vinegar brine, sugar syrup, salt brine, oil or alcohol, seal, and store in a cool, dark place. Unlike canning, there is no sterilisation in a water bath.
Colourful cauliflower or trout and fennel in vinegar, dried butternut squash or sheep’s cheese balls in oil, salted herring in port, pickled wild garlic stems, physalis in spiced honey syrup, rum pot, yellow cherries with honey and cinnamon, or colourful baby carrots in a ginger and verjuice brine: the variety of flavours will win you over.
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