Craving something tasty that lasts? These homemade preserves are the way to go! We’ve rounded up the five best homemade preserves that you can whip up in under an hour.
Not only will they satisfy your taste buds now, but they’ll also keep your meals exciting for weeks, or even months, to come. So, let’s dive right in!
1. Classic Pickles
Ingredients:
- 4-5 small cucumbers (or more if you’re pickle crazy!)
- 1 cup vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon dill seeds (optional, but super tasty!)
- 2 cloves garlic, smashed (because garlic makes everything better!)
Instructions:
- Cut the cucumbers into slices or spears—whatever suits your pickle preference.
- In a pot, combine the vinegar, water, sugar, and salt. Heat until everything dissolves. Add dill seeds and garlic for an extra flavor punch.
- Place your cucumber slices into a clean jar, then pour the vinegar mixture over them until they’re fully submerged.
- Pop the jar in the fridge and wait at least 24 hours. The longer you wait, the better they’ll taste! Snack away whenever the pickle craving strikes.
2. Quick Pickled Onions
Ingredients:
- 1 red onion (the star of the show!)
- 1/2 cup vinegar (white or apple cider)
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions:
- Slice the red onion as thinly as possible. The thinner, the better!
- In a pot, combine the vinegar, water, sugar, and salt. Warm it just enough to dissolve the sugar and salt.
- Place the onion slices in a jar and pour the warm vinegar mixture over them, making sure they’re fully submerged.
- After about an hour in the fridge, your pickled onions are ready! They’re perfect for adding a zing to any dish.
3. Kimchi
Ingredients:
- 1 napa cabbage (or two if you’re feeling adventurous)
- 1/4 cup salt
- 1 tablespoon sugar
- 1 tablespoon fish sauce (or soy sauce for a vegetarian twist)
- 1-2 tablespoons chili paste (adjust to your spice level)
- 3 cloves garlic, minced
- 1-inch ginger, grated
Instructions:
- Cut the cabbage into bite-sized pieces. Sprinkle with salt and let it sit for 2 hours to make it nice and tender.
- Rinse the cabbage under cold water to remove the extra salt. Mix it with sugar, fish sauce, chili paste, garlic, and ginger.
- Pack the cabbage mixture into a clean jar, pressing it down to remove any air. Leave some room at the top.
- Let the jar sit at room temperature for 1-5 days (depending on how tangy you like it). Once it’s just right, store it in the fridge and enjoy with your meals.
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