Many of us think of the height of summer as prime time for canning, but there are plenty of savory and seasonal goodies to put up during the colder months. Root vegetables like turnips and beets are plentiful, as are alliums like onions, garlic, and shallots. These recipes are wonderful to have on hand for quick and flavorful meals, holiday entertaining, or as presents for foodie friends. Most recipes are easily adaptable for either a few jars to put in the fridge or a bevy of small gift jars to hand out.
Note: Please read each recipe thoroughly– some are meant only for refrigeration and are unsafe for canning and long-term storage. The National Center for Home Preservation Resources has some great tips for food safety when making holiday gifts.
Japanese Pickled Daikon (Tsukemono)- In Japanese cuisine, pickles are considered a palate cleanser between dishes.
Vietnamese Daikon and Carrot (Do Chua)- This quick traditional pickle is a staple of banh mi sandwiches.
Multi-Colored Carrot and Radish Pickle- Instead of the green radish in this recipe, try it with white daikon or colorful watermelon radishes.
Pickled Watermelon Radish- You can adjust the spiciness of watermelon radishes depending on how thick you slice them. This would also be good with black radishes, which are typically the spiciest of winter radishes.
Bloody Mary Carrot- A real pick-me-up!
Parsley and Parsnips- Parsnips and parsley are in the same Umbelliferae family, so they may go better together than you think!
Shredded Kohlrabi Pickle- This one is fascinating! Almost like coleslaw, nice and crunchy.
Lebanese Pickled Turnips (Kabees El Lift)- Tinted pink with beets.
Pickled Turnip with Kombu (Senmai-zuke)- Super thin slices of turnip layered with kombu seaweed.
Smokey Pickled Rutabaga- With cumin seeds, cayenne, and smoked paprika.
Pickled Ginger- More than just a sidekick for sushi!
Sweet and Sour Pickled Red Onions- Inspired by the classic bread and butter pickle.
Pickled Garlic- Great for chopping up and finishing off veggie dishes. The spiciness of raw garlic is tamed by vinegar, so the flavor shouldn’t be too strong to eat on its own.
Middle Eastern Spiced Butternut Pickle- With lemon, coriander, cinnamon, rosemary, and cloves.
Butternut Squash Two Ways- With garlic and peppercorns or brown sugar and apple juice.
Lacto-Fermented Squash- Probiotic and delicious.
Mirepoix Kraut- This kraut uses the classic French base of carrot, onion, and celery along with herbs like thyme, sage, and bay leaves. Try replacing the celery with celeriac root for a similar flavor but totally seasonal.
Small-Batch Sauerkraut- For when one jar is just enough.
These delicious spreads are wonderful with crackers, on a cheese plate, as a topping for burgers or sandwiches, with potato dishes, or in tarts.
Onion Marmalade- With black mustard seeds, ginger, and coriander.
Three Onion Jam Recipes- Onion & Rosemary Confiturra, Balsamic Onion Jam, and Sweet Onion Jam.
Balsamic Onion and Roasted Garlic Jam- You really can’t go wrong when you combine these classic flavors.
Caramelized Shallot Jam- Shallots have a delicious delicate flavor with a hint of garlic.
Caramelized Shallots- With rosemary and balsamic vinegar.
Roasted Garlic Jelly- With pectin or without? You decide.
Carrot Cake Jam- Surprising and fun! Would be delicious on crumpets or muffins.
Ginger-Spiced Pickled Pears- A nice twist on a popular holiday fruit.
Sweet Potato Butter- With apples. Perfect for slathering on toast!