As fall rears its pumpkin-spiced head, many people find themselves with an abundance of produce and garden-grown goods on their hands. If you are one of these lucky people, one thing you may try is preserving and pickling to keep a taste of that freshness even in the winter months.
Pickling and preserving may seem like an outdated practice to some, but what better way to cut down on food waste and keep those goodies to use throughout the winter? Whether you are more inclined to pickling vegetables and fruits, making salsas and relishes, or stocking up on jams and pestos, all your favourite recipes can be levelled up with our gourmet olive oils and balsamic vinegars!
The Quicker Pickler
A classic jar of quick pickles is always a great place to start, especially for those new on the pickling scene. Quick pickles are easier to make than true pickles, as the former doesn't require the strong vinegar, boiled jars, and waiting time that the latter needs. Quick pickles can be made with your typical white vinegar from the store, usually the 4% acidity variety. True pickles that can sit in a pantry for months or years on end have a strict minimum of 5% acidity vinegar to prevent bacterial growth in un-refrigerated storage. Quick pickles can be stored in the fridge for using on salads, burritos and tacos, and tasty sandwiches. Try this knockout recipe for Serrano Honey Vinegar Quick Pickled Red Onions for a spicy addition throughout the colder months!
Pesto is Best-o
For those who are more herbally-inclined, pestos are the ultimate flavour-keeper in the off season. And the great thing is, you don't need to stick with an exclusively basil mixture if you don't have enough leaves or want to mix it up. This Pistachio Mint Pesto recipe with Eureka Lemon Olive Oil is a zesty addition for everything from sandwiches to cheeseboards to pastas! Not a mint fan? No problem! Experiment with parsley for more of a Gremolata, cilantro for a chimmichuri-inspired combo, or dill for popping on fish and potatoes! It's easy to keep the flavours of summer around all year long with these freezer-friendly pestos!
From my Head To-ma-toes
If your tomato harvest was extra bountiful but all the dicing of salsa sounds like too much work, try a batch of Marinated Sun-dried Tomatoes! The Basil Olive Oil and Gravenstein Apple Balsamic marinade imparts a bright and earthy flavour to the savoury roasted tomatoes. Slice these for using in pastas, salads, on sandwiches, or on a charcuterie board. Keep in mind that these need to be kept refrigerated and are best used within a few days of making. Trust us, they are too yummy to resist for that long anyway!
Whatever way you like to preserve your bounty, Evoolution is here to level up your favourites with our gourmet olive oils and balsamic vinegars. Happy harvesting!