Cauliflower, Cabbage, and Carrot Achaar (Malaysian-Style Pickle)
This Malaysian-style mixed vegetable pickle is made with a rempah, or spice paste, stirred into the brine for an extra boost of flavor and texture. Get the recipe for Cauliflower, Cabbage, and Carrot Achaar (Malaysian-Style Pickle) ». Khushbu Shah
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You may think of preserving—jams, jellies, and pickles—as a purely warm-weather thing, when berries, stone fruits, and cucumbers are all plentiful. But in the cooler months, when we’re eating a little more citrus and a little less melon, there’s still plenty of preserving to do. Here are nine pickles, candies, and preserves to help you practice delayed gratification this season.

"Cauliflower,

Cauliflower, Cabbage, and Carrot Achaar (Malaysian-Style Pickle)

This Malaysian-style mixed vegetable pickle is made with a rempah, or spice paste, stirred into the brine for an extra boost of flavor and texture. Get the recipe for Cauliflower, Cabbage, and Carrot Achaar (Malaysian-Style Pickle) »
"Vegetables

Vegetables Pickled in Kelp Vinegar

Dashi, an enhanced kelp stock with rich umami flavor, is a staple component of Japanese cooking; it has the remarkable effect of accentuating the flavors of anything cooked in it. Here, it adds depth to a pickle brine from award-winning cookbook author Hiroko Shimbo. We use radishes, but any sturdy vegetables, such as peppers, cauliflower, or onions, will do. Get the recipe for Vegetables Pickled in Kelp Vinegar »
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CANDIED GRAPEFRUIT PEELS

These are wonderful plain, dipped in chocolate, or chopped and added to dough for baked goods.
"Pickled

Pickled Cranberries

"Spicy

Spicy Lemon Pickle

"Candied

Candied Clementines

After simmering clementines in simple syrup, you end up with pockets of sweet, tender fruit suspended in a bright, slightly tart liquid. They make the perfect gift for cocktail lovers and home bakers.
"Preserved

Preserved Lemons

Lemon and salt—powerful on their own, but even better when combined and let mature into preserved lemons, a North African pantry staple.
"Persimmon

Persimmon Chutney

Persimmons come in two varieties. There’s the Hachiya, which can only be eaten when the flesh is incredibly ripe and runny, and the Fuyu, which can be eaten either firm or soft. You want to seek out firm Fuyu persimmons for this recipe (they are short and squat, with a flat underside), as they give the best texture to the finished chutney.
"Indian

Indian Lime Pickles

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