Pickles, Relishes and Chutneys

Pickling, an ancient method of preserving and storing vegetables, has evolved since the Mesopotamians put cucumbers in a salty brine in 2400 BC. Just about any vegetable can be added to brine or vinegar and pickled, then flavored with herbs and spices like Garlic, Dill Seed, or Yellow Mustard Seeds.

Chutney borrowed heavily from the principles of pickling, preserving fruits or vegetables in a vinegary mix. Originating in India in roughly 500 BC, chutney can be spicy or savory; try flavoring it with Turmeric Powder or Chile Peppers.

The Romans adopted chutney and brought it to the British; once the British came to America, they adapted to their new surroundings and developed relishes. Relishes, often used to enhance dishes, are typically made of minced vegetables or fruits in a sour, sweet-sour, or spicy sauce. They are flavored with the same sorts of seasonings as pickles or chutney. Relishes gained popularity in the 1850’s in America, but first emerged in the food scene back to the late 1700’s. Pickle relish, a clear descendent of sweet and sour chutney, is considered the first American condiment.

Avakaya
Indian culinary culture has a long history of pickling, curing perishable food in a briny solution for upwards to 4,000 years.
Pickled Red Onions
Red onions are the perfect onions for pickling. When they’re raw, their vibrant hue and sturdy structure adds great visual dimensions and crunchy texture to everything from pasta salad to salsa.
Chakalaka
No matter what type of cuisine you’re cooking, chances are they’re going to have some foundational a
Easy Kimchi
We love the idea of how much our culinary palette has expanded thanks to the flow of ideas technology has allowed.
Crunchy Pickles
There’s a trope that exists out there of the very sad, pathetic refrigerator. We know you can picture this in your head too.
Pineapple Turmeric Sauerkraut
Sauerkraut has long been associated with German cuisine, but this method of food preservation spread to Europe from China!
Zickles
This is a nice, quick recipe. You can even eat your zucchini pickles the same day, but the flavor may be intense. Give it a few days and the flavor will mellow out.
Pickled Blueberries
Pickled blueberries probably sound funny since you may associate pickling with things like cucumbers or eggs.
Hot Italian Giardiniera
This is a pickling recipe, not a fermenting recipe.
Sweet Pepper Relish
Many years ago, when we lived in Colorado, we found a wonderful farmer's market and craft fair in Manitou Springs.
Cucumber Relish
Cucumbers. They're made mostly out of water and have a very mild reputation, but don't let them surprise you. Given the right mix of goodies, they can have a bite despite their gentle appearance.
Mango Chutney
If you're not familiar with Chutney you're in for a real treat. Chutney is similar to salsa or a sweet relish and can be used as a side dish or condiment.
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