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For Flavor's Sake...
Submitted by Overbooked on Fri, 06/05/2009 - 9:31am
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Pickling and preserving fresh fruit locks in that seasonal flavor. Add to it some spices, sugars, or vinegars and create a new taste that is truly delectable.
My mother made homemade peach chutney every summer, and gave it out every year at Christmas to an expectant bunch of friends. It was delicious with pork, duck, or veal.
I surprised my "northern" friends with jars of pickled okra one year. They thought it was a joke, but they warmed up to it after they tried it. I've always loved it, especially the spicy kind.
A book on our shelf, What Mrs. Fisher Knows About Old Southern Cooking, originally published in 1881, lists a truly old-fashioned recipe for preserving that involves pounds of sugar, layers of brandy, cloves and fresh peaches. I wish I had a time-machine.
So if you have fond memories of pickled watermelon rind, peach chutney, chow-chow, strawberry preserves, brandied peaches, pickled onions, canned summer tomatoes, or any other southern-style delicacy, check out some of the books below. You can make them yourself now, and you'll have gifts aplenty this holiday season!
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yum!
Pickled okra is the best! Have you ever heard of using chow-chow in a tuna salad recipe? I have one that calls for tuna, mustard, chow-chow and crushed Cheez-its. Sounds crazy, but it's incredible!
Can I ask what is chow-chow?Â
Can I ask what is chow-chow? I'm not from this area... sounds like dog food to me.!
chow-chow
It does sound like dog food, but I promise it is so tasty! It's a relish made with cabbage and other chopped vegetables. Here's a link to a recipe if you want to try it: http://www.mtnlaurel.com/Recipes/chowchow.htm
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