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.

  • 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.
  • 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 nothing quite like the snap of homemade pickles flavored with your favorite herbs and spices and left to ferment for about a week in a brine of salt, vinegar, and purified water. We st
  • 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 on 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.
  • 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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