Chefs are in a constant race against time to use fresh produce before its shelf life runs out. Using seasonal produce at its peak is the best way to create flavorful dishes that reflect the bounty of the season, but it can be tricky to use an abundance of any fruit or vegetable before the quality begins to deteriorate.
By preserving fruit through pickling or making jams or jellies, it’s possible to retain the freshness for longer periods of time, extending the life of peak-season produce. Let’s look at a few ideas.
We Can Pickle That
Since the earliest records of civilization, people have been pickling things to keep them fresh longer, and the same methods work just as well today. Pickling works with vegetables, like carrots, green beans, zucchini, squash, and of course, pickles; but you can also pickle fruits, especially stone fruit like peaches, nectarines, and cherries.
The easiest way to pickle something is what’s called a quick pickle. This involves making a brine, usually with some combination of vinegar, sugar, salt, pepper, and dried spices, and then submerging the ingredients in that solution and refrigerating it for a day or more until it’s ready to enjoy. Rather than cluttering the walk-in with glass jars, a great way to store quick pickles is to use sealed vacuum bags. This has the added benefit of further concentrating the flavor quickly.
Can-Do Attitude
If you plan to preserve items for longer periods of time, shelf-stable canning is another option. This also involves submerging the ingredients in brine, but in this case, the items are in glass jars that have undergone a hot water bath to remove oxygen from the jar, while creating an airtight seal between the lid and rim.
This can be done with any kind of pickle, but it’s also a smart way to use up an abundance of seasonal produce without pickling. For example, if you want to hold onto summer tomatoes to use for sauces in the winter. Canning is a great way to keep them fresh. Add garlic and fresh basil so your tomatoes are ready for saucing!
Matter of Lacto
Another way to pickle is through a process called lacto-fermentation. This method involves preserving ingredients by brining them, either in a liquid brine or by salting, which helps the ingredient release its own moisture, ultimately forming the brining liquid. Lacto-fermentation is a way to use good bacteria to kill bad bacteria and create a tangy, piquant flavor — think sauerkraut.
Sauerkraut, a fermented cabbage, is a natural source of immune-boosting probiotics and nutrients, aiding in digestion and contributing to healthy immune systems. Delancey Street Deli® Fresh Shredded Sauerkraut helps you cater to patrons seeking fresh ingredients and simply prepared, healthier options with a fresher, cleaner taste, and crispier bite than canned sauerkraut.
In a Jam
Turning seasonal fruits like fresh berries or peaches into jams and jellies can help them last year-round. Some jam recipes are nothing more than fruit and sugar, cooked slowly over time, while jelly recipes typically contain pectin, a substance that helps the fruit thicken to create the semi-solid texture we associate with jelly.
A great way to take your house made jams and jellies to the next level is by adding herbs, spices, and liqueurs to bring in another layer of flavor. Think creatively about your favorite flavor combinations — maybe it’s peach and thyme or blackberry with mint. Also, consider how you plan to use the jam or jelly on your menu to help inform the flavor combinations you’ll choose.
Use It Up
Now that you have a treasure trove of pickles, jams, and jellies, it’s time to put them on the menu. For pickles, look for dishes that are rich in flavor, with fatty elements like cheese or bacon. Pickles cut through the richness really well, so things like burgers, sandwiches, tacos, sausage, and BBQ are great menu items to add pickled onions, pickled peppers, sauerkraut, or just a good old fashioned pickled cucumber.
If you’re interested in pickled portions but don’t want to make your own pickled goods, try Delancy Street Gourmet Pickled Red Onions. The onions are fresh, slithered, and pickled to a strict formula for a sweet and tangy profile — the perfect addition to a variety of plates.
To optimize jams and jellies, look to your app, dessert, or cocktail menus. If you have a cheese plate or charcuterie board, a little dish of housemade jam or jelly would be a welcome addition. These decadent flavor enhancers can also be used to flavor frostings or add a pop of sweetness to pastries and other baked goods. You may also want to consider adding a cocktail (or two) to your menu that features a rotating selection of seasonal jams paired with gin and a splash of soda or mixed with Prosecco for a fizzy treat.
