Pickled & Packed

Whether it's preserving, pickling or canning, everyone is sourcing the best organic ingredients and looking for more interesting recipes to make use of their fresh fruit and vegetables: not just jellies, but chutneys, relishes, pickles, vinegars, liquors, and cordials. Pickled and Packed is the perfect canning companion, containing over 100 simple and straight-forward modern recipes with a flair, these twists on the old classics will help you to create magic in a jar! Arranged into 5 chapters, Pickling and Vinegars, Relishes and Mustards, Bottled Fruits and Vegetables, Spoon and Candied Fruits and Pastes, and Liqueurs and Cordials, short preserve recipes provide the basics, while longer recipes show how to use them to create entire meals. Enjoy a casual get together and serve Grilled Halloumi with Blistered Jalapeno, Lime andTequila Relish or Kimchi Latkes and Poached Eggs, finishing with a voluptuous artisan cheeseboard complete with homemade Membrillo. A light summer lunch is the perfect occasion to serve Lobster and Lemon Potato Salad with Tarragon Vinegar or Homemade Rillettes with Garden Patch Pickles. Alternatively, fire up the grill and those sausages and burgers will be irresistible served with Smokey Mountain Catsup or Rosemary and Thyme Mustard. Ideas for desserts include Bitter Chocolate Cake with Prunes in Armagnac and Jam Jar Amaretto Cherry Crumbles, while drink highlights range from innocent Scottish Barley Water Slushes to a more adult Orange Bourbon Manhattan. Start pickling and preserving and enjoy your seasonal plunder all year round.

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