Food

9 Ways to Preserve Your Winter Produce

Pickles and jams aren't just for summer

By SAVEUR Editors

December 8, 2015

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, 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.Khushbu Shah

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.Andre Baranowski

recipe-candied-grapefruit-peels-500x750 — These are wonderful plain, dipped in chocolate, or chopped and added to dough for baked goods.Ingalls Photography

Pickled Cranberries — Pickling takes the natural sweet-tart nature of the cranberry and amplifies it.Nicole Franzen

Spicy Lemon Pickle — A salt and spice cure transforms fresh citrus into tart, briny pickles that perk up many Indian meals. Smita Chandra uses them as a condiment to punch up soft naan flatbreads and steamed white rice.Ingalls Photography

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.Nicole Franzen

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.Romulo Yanes

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.Nicole Franzen

Indian Lime Pickles — Tangy, tender lime pickles are a flavorful staple of India, a condiment that adds sour, spicy punch to meals.Todd Coleman

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