Viking Magazine - July 2020 - 15

This fermented condiment is both
flavorful and very pretty. Use a
clip-top jar with a rubber gasket
to allow the gases to escape as
the vegetables ferment. If using a
canning jar, loosely screw on the
top, making sure it's not too tight.
Makes 1 quart.
2 tsp. salt
2 cups boiling water, plus more for
rinsing the jar
1 pound (about 4 cups) radishes,
sliced very thin
1 Tbsp. juniper berries
1 Tbsp. coriander seeds
2 Fresno peppers, sliced crosswise
into thin rings
2- inch piece of ginger, peeled and
sliced thin
In a medium bowl, dissolve the salt
in 2 cups of boiling water. Set the
bowl aside.
Rinse the jar and gasket with
boiling water. Pack the radishes,
juniper berries, coriander seeds,
peppers, and ginger into the jar,
and add the brine. Make sure to
leave about 1 inch of headroom for
expansion as the radishes ferment.
Cover the jar with a double-layer
square of wax paper a bit larger
than the jar opening, fold in the
corners with a clean spoon, and
gently push down so some of
the brine comes up over the wax
paper. This will keep the radishes
submerged and oxygen out.
Close the jar, set it on a plate and
let it sit for at least 6 to 8 days
before opening. Taste the radishes.
The longer the jar sits, the more
the vegetables will ferment. Once
fermented, refrigerate the radishes.
Beth Dooley and Mette Nielsen believe you don't need anything fancy to
make preserves. The recipes in their book reflect these Nordic hallmarks.
Find " Savory Sweet: Preserves from a Northern Kitchen " at your favorite
Nordic retailer or at upress.umn.edu.
Organize by ingredient: Did you pick too many blueberries or fill a crate
with apples from your favorite orchard? Organized by vegetable and fruit
rather than preserving method (jelly, pickle), the chapters in our book focus
on specific ingredients.
Small batch: Small batches are great for small kitchens. Plus, working with
small quantities means shorter cooking times and less mess. Less time on
the stove yields a fresher-tasting product.
No tricky preserving methods, everyday equipment: Store these
preserves in the refrigerator and freezer, not your pantry. Reuse the jars
and lids.
No artificial ingredients: With no added pectin, stabilizers or artificial
colors in these recipes, you know what you're getting.
Little sugar, big taste: Traditional recipes often call for a lot of sugar.
We've cut the sugar by more than half, so the true flavors shine through.
Healthy preserved foods: When cooked quickly (and not overcooked in a
canning water bath), fresh fruits and vegetables retain their nutrients.
Bright, interesting flavors: You'll be surprised by the range of savory
and sweet, spicy and tart flavors in these preserved foods. They brighten
ordinary meals and make homespun, heartfelt gifts.
Year-round: No need to put everything up at once. Find tips for using
frozen produce, storage vegetables, dried fruits and nuts that are available
all year long.
Quick ideas: Once you make them, use them up! Each recipe includes tips
and hints for enjoying these preserved foods as soon as possible.
sonsofnorway.com VIKING JULY 2020 15
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Viking Magazine - July 2020

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