Jar-full of winter love: Pickles and Preserves that slay

Winter is a season of abundance, brimming with vibrant produce that’s perfect for preserving. It’s also a time-honoured tradition in many cultures to transform these seasonal treasures into pickles and preserves, capturing their flavours to be savoured long after the season has passed.

According to Chef Kunal Kapur, pickle-making is more science than art. In the West, for instance, cucumbers, which were carried westward, were preserved in brine. Nearly every culture in the world has a tradition of preserves and pickles,” says Chef Kunal, who feels that pickles are a combination of the right ingredients, attitude and loads of patience. The celebrity chef, who had a TV show called Pickle Nation, has been intrigued by the unique techniques, ingredients, and history of pickle making that he got to observe in homes across India.

The magic of seasonal ingredients

Winter’s chill brings forth an array of robust vegetables and zesty fruits that lend themselves beautifully to pickling and preserving.

Vegetables for pickles: Carrots, radishes, turnips and other root vegetables shine during winter. Their firm textures and earthy flavours are ideal for creating tangy, spiced pickles.

Fruits for preserves: Citrus fruits like oranges and lemons are at their peak, offering zesty brightness, while seasonal berries add a sweet and tart punch.

Flavour profiles: Tangy, spicy and sweet notes intermingle, creating complex tastes that elevate every dish they accompany.

Let’s explore how winter’s bounty can be turned into culinary delights that enhance meals and celebrate the essence of the season.

Pickles

Carrot and Radish Achar

This Indian-style pickle combines crunchy carrots and radishes with mustard oil and a medley of spices like turmeric, red chili and fennel seeds. The result is a vibrant, spicy-tangy delight that pairs beautifully with parathas or rice.

Pro Tip: Make sure the vegetables are completely dry before pickling to prevent spoilage. Lightly toast mustard seeds and other spices before adding to the mix to enhance their aroma and flavour.

Spiced Turnip pickle

Inspired by traditional North Indian recipes, this pickle marries the earthy sweetness of turnips with bold spices, creating a flavourful condiment perfect for winter meals.

Pro Tip: Cover the pickle with a thin layer of mustard oil to prevent mold and add flavour. Shake the jar every day to distribute the spices evenly and maintain consistency.

Preserves

Orange Marmalade with a hint of ginger

This marmalade highlights the natural sweetness of oranges, balanced by a hint of ginger for warmth. Spread it on toast or use it to glaze meats for a festive touch.

Pro Tip: Choose oranges with thin skins, as they’re less bitter and easier to cook down.

Lemon Preserve with Herbs

Courtesy: Vikas Khanna Group

Thinly sliced lemons preserved with salt, thyme or rosemary create a tangy, aromatic condiment that enhances salads, roasted vegetables or grilled fish.

Pro Tip: Before packing the lemons into jars, massage them lightly to release their juices.

Mixed Berry Compote with a touch of cinnamon

A luscious blend of seasonal berries, cooked down with a touch of cinnamon, creates a versatile compote. Use it as a pancake topping, a pastry filling or a decadent spoonful on yoghurt.

Pro Tip: Cook the berries on low heat to avoid breaking them down completely and maintain some texture.

Tips for pickles and preserves

Sterilise jars: Always sterilise jars and lids by boiling them or using a dishwasher to ensure the pickles and preserves stay fresh.

Label and date: Write down the name and preparation date on each jar to track freshness.

Seal properly: Ensure jars are sealed tightly to prevent air exposure and spoilage.

Taste and adjust: Don’t hesitate to tweak recipes to suit your taste preferences, whether it’s more spice in the pickle or extra sweetness in the preserve.

Which is your favourite winter pickle or preserve? Tell us in the comments.