When the sun sets at 4 p.m., it lifts the spirits to pick a jar of summer’s preserved bounty from the cupboard. But many of us reach for the pickles only to realize we never made any, aren’t inspired by regular recipes, or are even a bit intimidated by the concept of preserving. Here are three clever recipes from Maine chefs that embody the essence of preserving and fermenting without a ton of work or time. Plus, the probiotics that result help boost immunity throughout germ season.
If you need a quick burst of flavor to get through the afternoon or are hoping to have more nonalcoholic options in your repertoire, the Apple Cider Shrub from Onggi Ferments will be your new favorite beverage (there’s also an option to make it boozy). Wander at Longwoods’ Nasturtium Kimchi is a zesty way to play with lacto-fermentation and is ready in only two weeks. Finally, Josh Berry’s family-favorite holiday tradition, Cinnamon Pickles, requires the most amount of prep work, but it pays off in the smiles from your holiday guests when they see the hot pink result. The family makes this in the late summer at a picnic table with all hands on deck.
