Canning And Preserving Recipes From A Northern Kitchen

Air Date:
Heard On The Larry Meiller Show
Photo by Meanest Indian (CC-BY-ND)

Summer is a time of fresh ingredients and amazing flavors, and while it’s a short season, it’s arguably the best time of the year for food. So, if you want to extend the bounty of summer to the rest of the year, why not try canning and preserving? The co-authors of a new book share their expertise, as well as some sweet and savory recipes to enjoy all year long.

Featured in this Show

  • [RECIPE] Mint and Chili Sweet Pickled Rhubarb

    Mint and chili sweet pickled rhubarb

    Re-printed from ‘Savory Sweet: Simple Preserves from a Northern Kitchen’ by Beth Dooley and Mette Nielsen


    The cookbook Smag, by Danish author Kille Enna, is innovative, contemporary, and

    totally Nordic. Its upbeat, boldly seasoned recipes are the inspiration for the cacophony

    of flavors—cool, hot, sweet, tangy—in Mette’s pickled rhubarb. It brightens appetizers,

    salads, meats, and sides. Make this early in the season when the rhubarb is young and

    delicate. Note that the rhubarb’s wide foot is the sweetest, juiciest, and most tender

    part of the stalk.


    3/4 pound rhubarb, cut diagonally into 3/4-inch pieces (about 3 cups)

    3 sprigs mint

    6 wide bands lime zest

    1 cup cider vinegar

    ½ cup sugar

    2 teaspoons salt

    1 teaspoon crushed red pepper flakes

    Wash the jars, lids, and bands in very hot soapy water, rinse them well, and place them

    upside down on a clean towel to drain.

    Divide the rhubarb among the jars. Place 1 sprig of mint and 2 bands of lime zest

    in each jar.

    In a small saucepan, bring the vinegar, sugar, salt, and crushed red pepper flakes

    to a simmer. Cook, stirring to dissolve the sugar, about 3 to 4 minutes.

    Divide the liquid among the jars. Cover each jar with a square of wax paper slightly

    larger than the jar opening, fold in the corners with a clean spoon, and push down gently

    so some of the brine comes up over the wax paper. Wipe the rims with a clean wet

    cloth or paper towel, add the lids and bands, and finger tighten the bands.

    Label the jars. Cool completely and tighten the bands before storing the jars in

    the refrigerator.

    QUICK IDEAS // Finely dice the pickled rhubarb, and toss it into salsa. Serve it over grilled pork or salmon. It pairs nicely with soft cheeses and cured meat.

Episode Credits

  • Larry Meiller Host
  • Chris Malina Producer
  • Beth Dooley Guest
  • Mette Nielsen Guest

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