Pickles, jams & cordials

Pickles, jams & cordials

By
Trine Hahnemann
Contains
16 recipes
Published by
Quadrille Publishing
ISBN
9781849498593
Photographer
Columbus Leth

In my cupboards and fridge I store all the things I produce. I produce a lot more than I can eat, so I take them as gifts when I visit friends, which spreads a lot of joy! For a range of the recipes in this book, and Scandinavian cooking in general, preserves, pickled vegetables, jams and jellies are essentials. This is not only because of all the lovely things you can eat and combine them with, it is also because they are a way of prolonging any season. Previous generations did this out of necessity, to have food all through the year. We do not have to do that in our part of the world any more; we can just go and buy it in the stores. But it’s not the same, and not just because they don’t taste the same: there is a huge sense of satisfaction to be had in pickling and curing preserves.

I know it can be difficult to make time for this in our busy lives, so I always suggest to people that they gather a group of friends, organize the shopping, get the jars and all the equipment ready, and make a day of it. I promise, people will walk home happy and proud. They will treasure the produce, eat it with care and never throw it away, because they put love and time into it. Then they will always talk about how hyggelig the day was!

Featured Recipes in this Chapter

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