Pickles and Preserves Recipes

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Try this with fish, ham or roast pork.
When making her pickles and relishes, Mary always tries to use the freshest produce she can find –...
Kerry makes her own pepper jelly (available at the winery store) using fresh Pinot Noir juice and...
Many people use pectin to set their jams and jellies, and that's a fine method. But chef Jason Bond...
This jam recipe won third prize in The 1983 Old Farmer's Almanac Recipe Contest.
If you or your neighbor has a rhubarb patch, you may be hard pressed to make use of an abundant...
This bread and butter pickle recipe is excellent and very simply to make!
This recipe provides the occasion for an annual summer watermelon party. These crunchy,...
This is an old family recipe and is very good with baked beans and ham, and even better with eggs.
Whether you’re waiting for your crop to ripen or a frost is looming before those beauties turn red...
Goes well with ham, as well as with chicken and turkey.
A forerunner of molded cranberry jelly.
The cucumbers for this prize-winning pickle are, of course, from the Prescotts’ vegetable garden....
Jelly made from dandelions is similar in taste to spring honey. Try making some of your own with...
For nostalgic reasons, we kept this classic recipe as it ran 30 years ago. Unless you’re...
Add a little spice to these traditional pickled beans.
When pickling beans, Diana recommends starting with white-seeded beans; brown-seeded beans will...
Dilled green beans make marvelous tidbits to nibble as appetizers.
The red and green color combination makes these pickles especially appropriate for the holiday ...
Red-and-green for the holiday season …
Doris Laska and her husband, Ben, recently retired from a 200-acre dairy farm that their son now...
Sautéing arugula in olive oil mollifies its sharp flavor and transforms it into something quite ...
Back in Yankee's infancy, in 1938, we were already including great recipes celebrating the seasons...
This recipe for Golden Peach Salsa is adapted from the Blue Ball Book (31st ed.), substituting 2...
These pickled beets have a good combination of sweet and sour tastes and, because of this, have won...
Can be served with all cold meats.
Yet another family recipe. also makes a very tasty pie for the holidays or anytime.
Here's the perfect solution for early-summer tomato cravings (or for those end-of-season fruits...
Any combination of fresh or frozen summer fruits totaling 4 cups (after being crushed or mashed)...
This chutney is also wonderful when served with roasted or grilled meats.
This is a simple and inexpensive way to “put by” a good share of your family’s relish supply.
This dish perfumes the whole house with its rich scent, and it takes very little prep time.
We seem to serve this more during the fall than any other time of year. Harvest influence, probably...
Even pickle devotees will be fooled into thinking you’ve used cucumbers.
Amy LeBlanc credits this recipe to her best friend, Janet Bedard, whose family has handed it down...
Mary Schmaltz reminds cooks to keep these rules in mind when making jam: don’t double jam recipes...
This is a recipe my mother passed on to me. It’s tart without being sour and delicious on...
I usually make a year’s supply at a time. Serve this chutney at buffets to enhance cold sliced ham...
A delicious chutney and cheaper than store-bought! Minnie makes quantities of this when mangoes are...
The traditional accompaniment to lamb.
Family recipe passed down over the generations.
You may be familiar with this recipe’s better-known cousin, apple butter, all well and good. But...
Some folks tell us that a food mill is very helpful in preparing this jam.
This marmalade scorches easily, so keep the heat low and watch the mixture carefully.
Wonderful on hot dogs or wherever relish is used.

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