Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Here is a delicious mushroom preserve based on the Italian "Sott'olio" technique. The mushrooms are salted and pickled before preserving under oil. They can be flavored numerous ways. It's a great way to enjoy mushrooms for months to come!
How to dry tomatoes in the oven and safely store them in oil. With a chewy texture and rich flavor, you'll welcome them in winter when fresh tomatoes are lacking.
The Mediterraneans have a love of storing cheeses in olive oil, a handy way of keeping food fresh in a warm climate with an abundance of olives. I decided to make an English garden recipe with some Bath Soft Cheese that I had.
I married an idea of Eugenia Bone's to a recipe of Pam Corbin's and I'm pretty excited. Check it these, tender, garlicky lemon vinaigrette soaked zucchini planks. Useful!
Not quite a pickled mushroom, and more than a marinated mushroom, this is the Italian preservation technique called sott'olio, which results in an especially meaty preserved shroom -- especially if you use porcini or chanterelles.
Tuna preserved in olive oil is the pride of the Calabrian pantry. Once you taste good tuna preserved this way you will never eat canned tuna from the supermarket again!