Whatever happened to preserving the harvest for the winter and enjoying the spoils of your hard work for the rest of the year? It seems for most Americans, the art of preserving food is lost in the dustbin of history.
But, for those of us who grew up watching our Grandmothers preserve everything from pickles to jam to canned tomato sauce; the act of being self-sufficient is a badge of honor rather than a hobby that just doesn’t fit into the millennial lifestyle.
I taught myself how to preserve food years ago by canning. One of my favorite things to can are my Grandmothers old-fashioned bread and butter pickles. She never set the table without adding a bowl of her highly coveted pickles, and the meal never ended before she refilled the bowl at least once. Luckily, my mother continued the tradition of preserving pickles and jams, and when I finally decided to carry the canning torch, my Grandmothers recipe was there waiting for me.
As a lover of cultural flavors and foods, the idea of taking a classic recipe and adding an exotic twist through herbs, spices, or unexpected ingredient is a large part of what inspires me in the kitchen. Since turmeric is widely used in many Indian, Middle Eastern and Mediterranean dishes, I thought would give it a go in my Grandmothers Bread and Butter Pickle recipe and the result was pretty darn fabulous. Now, I have yet one more reason to look forward to preserving the harvest.
My Grandma would be proud.
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