Introduction to Pickles, Preserves & Conserves

by | Dec 1, 2021 | Pickles, Preserves, Conserves | 0 comments

Audio Intro

by IsaBellA!

Introduction:“Preserves” is a Group name for a variety of prepared Fruit or Vegetable Products such as: Pickles (Brined or in a Vinegar Base, Sweet & Tangy or Salty), Quick Pickles, Ferments, Chutney, Relish, Atchaar, Preserve (in Oil, Sugar Syrup, Alcohol, or a Vinegar Base), Conserve, Jams, Jellies, Gels, Butters, Compotes or Purees.
They can be Sweet, Savoury, Tangy, Salty, Spicy, Runny in Texture, Chunky, be kept Whole, finely Shredded, or Diced etc. The options just go on and on. Preserves are best eaten as a Food Accompaniment to a Main Course, a Tapas Platter, Charcuterie Board or with Cheese, Bread and Fresh Fruit, Vegetables and Protein. There are endless Worldwide Options, and countries have their own unique well-known Preserves to be their claim to fame. In this section, we will briefly identify a Selection of Categorised Preserves no kitchen should ever be without! Let’s Pickle away! (Also see Master Class Index Herbs & Spices and Sauces).

Savoury and Sweet Preserves:
Savoury Preserves are made up of the following basic list:

Preserves
Type: Country Example: Description:
Pickles:
Produced using Brine, Vinegar, Lactic Fermentation or making a Quick Pickle (eating straight away).
Picalilli (Vinegar Base): Britain Yellow Turmeric Pickle made from Cauliflower, Veggies, Vinegar, Salt, Sugar, Spices in a Vinegar Solution.
Dill Gherkins (Vinegar or Brin Base): Poland Small Pickled Cucumber, Dill, Garlic & Spice in a Vinegar Solution.
Small Pickled Cucumber, Dill, Garlic & Spice in a Vinegar Solution. Mexico Jalapeños and Chilies in a Vinegar, Brine or Oil Base.
Atchaar (Curried Cooked Vegetable Base with Oil): India Cooked Chunky Spicy Vegetables, e.g., Mango or Cumin Atchaar, eaten as a “Sauce” or Accompaniment to a Curry, often covered bottled and covered with oil.

Giardiniera (Vinegar Base):

 

 

 

 

Other:

 Italian

Pickles Cauliflower, Carrots, Bell Pepper, Celery and Chilies marinated in a Vinegar Solution.

 

Whole or Chunky Vegetables e.g., Olives, Artichokes, Peppers, Asparagus, Sun Dried Tomatoes, Tomatoes with Garlic in Olive Oil and Herbs.

Sweet and Tangy Pickled Beetroot (Vinegar Based):

 

Peppadews (Pimentos) (Vinegar Base):

 South Africa

Vinegar Sugar Solution with Bay and Onions.

 

Sweet and Mild Peppadews (Cross breed between a Tomato and Pepper) in a Tangy Vinegar, Chili, and Sugar Solution.
Kimchi (Lactic Fermentation) Korea Fermented Cabbage in Fish Sauce, Ginger, Garlic and Red Chili Flakes.
Sauerkraut (Lactic Fermentation) Germany

Fermented Soured Cabbage with Caraway Seed.

Fermented Soured Cabbage with Caraway Seed.

 Various Vegetables, Cucumber, Salsa etc. made to be eaten straight away, not stored.

Chutney:

Originated in India (500BC), Cape Malay Cuisine, Morocco, Rome, Brittan, USA etc.

Coriander Chutney

Mango Chutney

Sweet Yellow Cling Peach Chutney (South African) etc.

Salsa:

 Mexico Chunky Tomato, Onion and Chilies (Roasted or Unroasted) in a Oil or Vinegar Base served with Tortilla as an Accompaniment to food.

Conserve or Preserve:

Green Fig Preserve (Figo verde em calda)

Conserve or Preserve:

Green Fig Preserve (Figo verde em calda)

 Whole Green Figs in a Saturated Sugar Syrup.

Jams:

 France, Brittan, Europe, and countries around the globe. 1:1 Sugar to Fruit ratio cooked to Jam Consistency (103-106◦C Gelling Point). Textures vary from Fine, Medium Fine to Coarse.

Jellies:

 France, Brittan, Europe, and countries around the globe

1:1 Sugar to Fruit ratio cooked to Jam Consistency (103-106◦C Gelling Point). Fruit Juice only is used, and all cells are strained out of the jelly to create a transparent fruity gel.

1:1 Sugar to Fruit ratio cooked to Jam Consistency (103-106◦C Gelling Point). Fruit Juice only is used, and all cells are strained out of the jelly to create a transparent fruity gel.

1:1 Sugar to Fruit ratio cooked to Jam Consistency (103-106◦C Gelling Point). Fruit Juice only is used, and all cells are strained out of the jelly to create a transparent fruity gel.

Juice, Sugar and Hydrocolloids are used during the cooking process to ensure the gel sets up when cooled.

Compotes:

 France, Europe, and countries around the globe

2:1 Fruit to Sugar ratio of whole berries, stoned fruit or medium coarse fruit cooked quickly to create a “Sauce” to a dessert or dish.
Fruit Butter USA Appel Butter, Peach Butter. Thick Fruit Puree with one part Sugar cooked into a thick paste like puree, strained from all cells or fibres, smooth in texture.

Korean Kimchee Crock Pots used for the fermentation process.

Preserves are often Bottled to ensure a long Shelf life using the following Preservation Methods:

  1. Sterilising the Jars in Hot water and then placed in the oven for 10 minutes at 180◦C, bottled warm.
  2. Pressure Cooking the jars with its content for 20-45 minutes under pressure.
  3. Water Bath Canning (In a water bath with the content for 20-45minutes.)
  4. Jams are cooled, then the lids are wiped with Vinegar or Alcohol and then sealed.
  5. Preserves, Pickles and Chutney Type Sauces or Salsas are sealed warm.
Enjoy a bottle of Picalili Pickles during a Spring Picnic with Ham Sandwiches under the cool of an Oak, or as a Chutney Accompaniment to a good Indian Curry, a Fermented Side Dish to cut into Meaty Fattiness or on a Charcuterie Platter. Be it Strawberry Preserve with Cream on Scones, Sweet Orange Jellie on Toast, or Ripe Cherry Compote over a Brie Baked Cheese, the complexity and delightfulness of Preserves are yet to be enjoyed and rediscovered in all its forms from Vintage to Deconstructive Cooking alike.

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