Preserves and Pickles
Oregon’s fresh prune crop ripens in late August and remains in season for a brief time. Try them in one of these simple recipes!
A great starting place for do-it-yourself meat preservation, this recipe results in a delicious ham with local inspiration.
These fig preserves have a jam-like consistency and a lasting, complex sweetness. Their flavor complements sharp aged cheeses for a knockout grilled cheese sandwich.
Tomatillo chutney with Indian flavors is a go-to condiment for everything from dahl, to a grilled rib eye, to a simple bowl of rice with a healthy dollop of Greek yogurt.
Oven-roasted tomatoes are great to have on hand to chop up for a quick pasta sauce or to layer in a sandwich.
The unfurled frond of certain fern species can be harvested from the wet woods (or found at the farmers’ market) in early spring. Extend their short season with this brightly flavored pickle.
This quick and easy jam combines two of spring’s sweetest treats: strawberries and honey.
Make your own mustard with caramelized onions, fresh thyme, and Mt. Hood’s Ice Ax IPA.
Making ketchup from scratch is surprisingly simple and the results are superb.
Heavenly on sandwiches.
These translucent pickles squish and squeak pleasingly when they meet teeth.
Adapted from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Elix Katz
Peaches are measures in lugs. One lug, about 22 pounds of fruit, will make about 18 pints or 9 quarts of peaches.
A crunchy pickle. Great alongside sandwiches or something meaty and rich like meatloaf.
From The Thanksgiving Table by Diane Morgan
Recipes for old-fashioned and small batch jams from Preserve
The exotic flavor of cardamom binds the fruity strawberries and tangy rhubarb in this jam recipe.
Make your own homemade pectin for fruit jams.
A fast, easy take on dilled green beans.