15 recipes
Traditional lacto-fermented shredded cabbage with carrot, apple, and caraway seed — packed into a jar and left to ferment in its own brine for two weeks.
A bitter-sweet marmalade of grapefruit and lemon, slow-cooked after an overnight soak — a classic Central European preserve from the early 20th century.
Whole round peppers preserved in a vinegar brine with mustard seeds and horseradish. A crisp, mildly tangy winter pickle from the early 20th century.
Quinces simmered in sweet-sour syrup with whole cloves — a rosy-pink Central European winter preserve, perfect with roasted meats or aged cheese.
Sieved ripe apricots cooked with equal weight sugar and lemon juice, poured into molds and air-dried — from early 20th century Central European kitchens.
Gooseberries cooked twice in heavy sugar syrup, sun-dried, and rolled in powdered sugar — a patient old confectionery technique for winter storage.
Ripe cherries preserved in sugar and wine vinegar with cloves, cinnamon, and lemon — sun-fermented for 3–4 days, then stored through winter.
Firm melon slices packed in vanilla syrup and steam-processed for 10 hours, then rested four days before a final boil.
Sweet wine reduced and thickened with semolina, sugar, walnuts, figs, and raisins — the traditional Mantala of Dubrovnik.
Grape clusters layered with sugar, cloves, and vanilla, covered in bitter brandy and left 6 weeks — Central European winter preserve and homemade liqueur.
Whole Muscat Hamburg grapes preserved in rich cinnamon and vanilla sugar syrup.
Whole peaches treated to stay pale, packed in jars with a light rum and sugar syrup — a traditional Central European winter preserve.
Whole pears blanched, steeped overnight in syrup, then preserved in a thickened cognac and rum syrup and pasteurized.
Hungarian plums briefly cooked in a sweet wine vinegar syrup, bottled hot — a classic sweet-sour condiment alongside roasted meats.
Fresh rose petals macerated overnight in sugar, pressed for their juice, and cooked into a fragrant heavy syrup with lemon.