Edible Delights For Christmas
By Ann Johnson
Why is it that homemade gifts can be loved as much as an expensive present? I certainly know that one of my favourite treats at Christmas is receiving the homemade chutney, lovingly grown, preserved and beautifully jarred from a dear friend. I wonder what I will unwrap from her this year?
Pickling, chutneys and jams are not just a great way to use up your over produced veg, salad and fruit, or a great thing to have in the cupboard, but they can make wonderful Christmas presents and can look amazing on the festive table.
For some, the process can be intimidating and challenging, you might ask yourself whether you have the time and the consideration to get it right? Good tips to not take on too much, embrace simplicity, and lift the gifts appeal with an interesting jar or ribbon.
But you can start with simple pickling ideas and once you’re confident, build up your skills. If preserving is still on the to do list this year, there is still time for some pickling and preserving as some only take hours, days or a week or so.
I have to say, a buffet is not a fabulous buffet unless it includes the sharp punch of thin strips of pickled cucumber and this can be achieved in hours.
A recent article in Olive Magazine provides the science to pickling. They suggest that salt pulls out the moisture, meaning that bacteria stands no chance of developing and the acidity in the vinegar helps to preserve the natural crunch of your fruit and vegetables by stopping bacteria growing.
Because the pickles aren’t cooked or fermented, it’s quick and leaves them delightfully crunchy. Just like with classic dill cucumber pickles or rosemary pickled plums.
The awesome thing about pickling and fermenting is how humble ingredients (vinegar, salt, sugar, fresh produce) are transformed into something extraordinary. You just combine the ingredients then wait – either a couple of hours or a few months – for the magic to happen in the jar.
So, there is still time. Take another look at your stored crops or your winter vegetables or salad (inc. radishes, fennel, peeled beet and thinly sliced butternut squash) as they might all be able to be pickled. You could even combine some together.
You could also enhance it with your dried chiles, bay leaves, mustard seeds, coriander seeds or peppercorns. If you have a sweet tooth, how about the pears and cranberries currently in season in the garden.
If time does‘nt allow this year for pickling and preserving, how about choosing crops for your garden in 2021.
The top 10 best UK Christmas choices according to ‘The Spruce Eats’ are:
Traditional pickled onions
Cranberry and port relish
Rowan jelly
Roast pumpkin chutney
Rhubarb chutney
Piccalilli
Gooseberry and elderflower relish
Rhubarb relish
Plum and ginger jam
Classic British mincemeat
So time to get planning your edible delights for that special Christmas present or to adorn the festive table.