From chutney to kimchi, from jam to gin over 130 recipes for timeless preserves with a fresh modern flavour and seasonal appeal!

The Modern Preserver: A mindful cookbook packed with seasonal The Modern Preserver: A mindful cookbook packed with seasonal

Ratios can differ and sometimes water is also added to mellow the sharper vinegar tones, but not too much or it won’t preserve. I don’t generally eat it, but Ed does and I know we need about 20 good sized jars a year for his toast at breakfast and a few spare to give to friends.Finely slice the cucumbers – a mandolin does this perfectly but you can slice them with a knife if you don’t have one or prefer thicker slices. Maybe one windy night brings down all the fruit from tree at once or the weather changes and everything needs to be picked before the frost destroys it. Finely chop the chilli and put in a medium stainless-steel saucepan with the lime zest and juice, vinegar, sugar, juniper berries and1½ teaspoons of sea salt.

Gin-pickled Cucumber - The Happy Foodie Gin-pickled Cucumber - The Happy Foodie

Once you have a dozen successful batches under your belt, you will be able to judge setting point just by looking at your jam. The Modern Preserver takes you through every aspect of preserving- from classic chutneys and jams, through pickles and fermentation, to cordials and compotes. Eat the next day if you like a crunch to your pickle, or keep sealed for up to four weeks in a cool, dark place to allow the flavours to marry.

For Kylee, pickling is all about having fun with flavours while encouraging a ‘waste not, want not’ ethos. From chutney to kimchi, from jam to gin - over 130 recipes for timeless preserves with a fresh modern flavour and seasonal appeal! She has turned her hand to a variety of creative jobs from assisting photographer Wolfgang Tillmans to floristry. Here she includes both simple recipes and immersive projects, and her recipes make stylish gifts and reassuringly natural homemade treats. It is no longer the necessity it was for our mothers and grandmothers, who had to fill the shelves to feed their family.

The Modern Preserver - Booktopia The Modern Preserver - Booktopia

You want the flavour combinations of produce, spice and vinegar to marry and complement each other, rather than fight against each other to stand out. Tap the jars gently on a hard surface to remove any more bubbles, add more brine if necessary to completely cover the vegetables, then seal. Putting you in step with the seasons, you can use up leftovers and rediscover a timeless kitchen craftsmanship - the aspiration of all thoughtful modern cooks. And there are more than 130 creative and unique recipes, be it for Strawberry and Lavender Gin or Roasted Red Pepper Ketchup.Add the lemon juice and jam sugar, stirring to dissolve the sugar while bringing the mixture to the boil. Of course, this is a wonderful thing in a world without supermarkets, modern supply chains or where food can be in short supply.