The Modern Preserver: A mindful cookbook packed with seasonal appeal

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Tap the jars gently on a hard surface to remove any more bubbles, add more brine if necessary to completely cover the vegetables, then seal. From chutney to kimchi, from jam to gin – over 130 recipes for timeless preserves with a fresh modern flavour and seasonal appeal!

The Modern Preserver - Booktopia The Modern Preserver - Booktopia

With the help of her brilliant assistant, Karolina Stein, Kylee makes everything by hand and sells her preserves at Broadway Market in Hackney on Saturdays as well as in several delis, larders, butchers, cafés and pubs across London. I can remember the steam and citrus scent in the kitchen come marmalade time in the first weeks of the year – a welcome freshness in those dark, cold January days.Fill the jars with the vinegar brine, distributing the remaining spices (in the brine) evenly between them and gently pushing down on the contents to let out the air bubbles. You can view information on cookie use at any time via the privacy policy link at the bottom of any page on the site. And there are more than 130 creative and unique recipes, be it for Strawberry and Lavender Gin or Roasted Red Pepper Ketchup. We spoke to New-Zealand born Kylee to find out how her pickling prowess developed and her golden rules for pickling at home.

The Modern Preserver: Chutneys, Pickles, Jams and More - AbeBooks The Modern Preserver: Chutneys, Pickles, Jams and More - AbeBooks

It got to the point where I had too many jars, and I was in danger of turning something fun into a chore.From chutney to kimchi, from jam to gin - over 130 recipes for timeless preserves with a fresh modern flavour and seasonal appeal!

Gin-pickled Cucumber - The Happy Foodie Gin-pickled Cucumber - The Happy Foodie

Of course, this is a wonderful thing in a world without supermarkets, modern supply chains or where food can be in short supply. This is a fabulous and well planned book celebrating the timeless art of preserving, updating some oldies and introducing exciting new ideas, whether it be kimchi, orange or vanilla marmalade, or tamarillo chutney. For this reason, it makes sense to make two big batches and get it over with as soon as we get our marmalade oranges.

Start by stacking layers of cucumber, shallot and mint into warm, dry sterilised jars until the jars are half full. I don’t generally eat it, but Ed does and I know we need about 20 good sized jars a year for his toast at breakfast and a few spare to give to friends.