
Homemade Delights: Mastering Side Dish Sauces, Condiments, Pickling, and Preserving
Creating homemade sauces, condiments, pickles, and preserved goods adds a special touch to any meal. Not only do they elevate the flavor of your dishes, but they also allow you to control the ingredients, avoid artificial additives, and customize the taste to your liking. This guide provides detailed recipes and instructions for making a variety of delicious and versatile side dishes, sauces, condiments, and pickled delights, along with tips for safe canning and preserving.
## Part 1: The Art of Homemade Sauces and Condiments
Sauces and condiments are the unsung heroes of the culinary world. They can transform a simple dish into a gourmet experience. Making your own allows for creativity and fresh flavors that store-bought versions often lack.
### Recipe 1: Classic Homemade Mayonnaise
This recipe yields a rich, creamy mayonnaise that is far superior to anything you can buy in a jar.
**Ingredients:**
* 1 large egg yolk (room temperature)
* 1 tablespoon lemon juice or white wine vinegar
* 1 teaspoon Dijon mustard
* 1 cup neutral-flavored oil (e.g., canola, grapeseed, or avocado oil)
* Salt and freshly ground black pepper to taste
**Equipment:**
* Mixing bowl or food processor
* Whisk or immersion blender
**Instructions:**
1. **Prepare the Emulsion:** In a clean mixing bowl (or the bowl of your food processor), combine the egg yolk, lemon juice or vinegar, and Dijon mustard. Whisk or process until well combined and slightly pale.
2. **Add the Oil Gradually:** This is the most crucial step. Start by adding the oil drop by drop, whisking or processing continuously. As the mixture begins to emulsify and thicken, you can gradually increase the flow of oil to a very thin stream. Be patient; adding the oil too quickly can cause the mayonnaise to break.
3. **Continue Emulsifying:** Continue adding the oil in a slow, steady stream until all the oil is incorporated and the mayonnaise is thick and creamy. If the mayonnaise becomes too thick, you can add a teaspoon of water or lemon juice to thin it out.
4. **Season to Taste:** Season the mayonnaise with salt and freshly ground black pepper to taste. You can also add other flavorings, such as garlic, herbs, or spices, to customize it.
5. **Store:** Transfer the mayonnaise to an airtight container and store in the refrigerator for up to one week. Homemade mayonnaise does not contain preservatives and will spoil faster than store-bought versions.
**Tips for Success:**
* **Room Temperature Egg Yolk:** Using a room temperature egg yolk helps the emulsion form more easily.
* **Slow and Steady Oil Addition:** This is the key to preventing the mayonnaise from breaking.
* **Neutral-Flavored Oil:** Avoid using olive oil, as it can impart a bitter taste to the mayonnaise.
* **Adjust the Flavor:** Feel free to adjust the lemon juice or vinegar to achieve your desired level of tanginess.
### Recipe 2: Spicy Sriracha Mayo
This is a quick and easy condiment that adds a spicy kick to sandwiches, burgers, fries, and more.
**Ingredients:**
* 1/2 cup mayonnaise (homemade or store-bought)
* 1-2 tablespoons Sriracha sauce (adjust to your spice preference)
* 1 teaspoon lemon juice or lime juice
* 1/4 teaspoon garlic powder (optional)
**Instructions:**
1. **Combine Ingredients:** In a small bowl, combine the mayonnaise, Sriracha sauce, lemon or lime juice, and garlic powder (if using).
2. **Mix Well:** Stir until all ingredients are thoroughly combined and the mixture is smooth and creamy.
3. **Taste and Adjust:** Taste the Sriracha mayo and adjust the amount of Sriracha sauce to your desired level of spiciness.
4. **Store:** Transfer the Sriracha mayo to an airtight container and store in the refrigerator for up to one week.
### Recipe 3: Chimichurri Sauce
A vibrant and flavorful Argentinian sauce that’s perfect for grilled meats, vegetables, or as a marinade.
**Ingredients:**
* 1 cup fresh parsley, finely chopped
* 1/2 cup fresh oregano, finely chopped
* 4-6 cloves garlic, minced
* 1/4 cup red wine vinegar
* 1/2 cup olive oil
* 1-2 red chili peppers, finely chopped (or 1 teaspoon red pepper flakes)
* 1 teaspoon dried oregano
* Salt and freshly ground black pepper to taste
**Instructions:**
1. **Combine Herbs and Garlic:** In a medium bowl, combine the chopped parsley, oregano, and minced garlic.
2. **Add Vinegar and Oil:** Add the red wine vinegar and olive oil to the bowl.
3. **Incorporate Chili Peppers:** Add the chopped red chili peppers (or red pepper flakes) and dried oregano.
4. **Season to Taste:** Season the chimichurri sauce with salt and freshly ground black pepper to taste.
5. **Mix Well:** Stir all ingredients together until well combined. Let the chimichurri sauce sit for at least 30 minutes to allow the flavors to meld.
6. **Store:** Transfer the chimichurri sauce to an airtight container and store in the refrigerator for up to one week. The flavor will continue to develop over time.
## Part 2: The Magic of Pickling
Pickling is a method of preserving food in brine, vinegar, or other solution and allowing it to ferment, either anaerobically or aerobically. It’s a delicious way to preserve seasonal produce and add a tangy twist to your meals.
### Understanding Pickling Basics
* **Vinegar:** The most common pickling agent is vinegar, typically white vinegar, apple cider vinegar, or rice vinegar. The acidity of the vinegar inhibits the growth of harmful bacteria.
* **Salt:** Salt helps to draw out moisture from the food, creating an environment that is less hospitable to bacteria. It also contributes to the flavor of the pickles.
* **Sugar:** Sugar is often added to balance the acidity of the vinegar and enhance the flavor of the pickles. It can also help to draw out moisture from the food.
* **Spices:** Spices are used to add flavor and complexity to the pickles. Common pickling spices include dill, garlic, peppercorns, mustard seeds, coriander seeds, and bay leaves.
* **Canning Jars:** Use proper canning jars with two-piece lids for safe and effective preservation. Ensure that the jars and lids are sterilized before use.
### Recipe 4: Classic Dill Pickles
This is a traditional pickle recipe that’s perfect for cucumbers, but you can also use it for other vegetables like green beans or carrots.
**Ingredients:**
* 4 pounds pickling cucumbers, about 4-5 inches long
* 4 cups white vinegar (5% acidity)
* 4 cups water
* 1/2 cup pickling salt
* 8 cloves garlic, peeled
* 8 sprigs fresh dill
* 1 teaspoon mustard seeds per jar
* 1/2 teaspoon black peppercorns per jar
* Optional: 1/4 teaspoon red pepper flakes per jar for heat
**Equipment:**
* Large pot for boiling water
* Canning jars (8 pint jars)
* Lids and rings for canning jars
* Jar lifter
* Large bowl
* Slotted spoon
**Instructions:**
1. **Prepare the Cucumbers:** Wash the cucumbers thoroughly and trim off the blossom end (the end opposite the stem), as this contains enzymes that can soften the pickles. You can leave the cucumbers whole or slice them into spears or rounds.
2. **Sterilize Jars and Lids:** Sterilize the canning jars and lids by boiling them in water for 10 minutes. Keep the jars hot until ready to use.
3. **Prepare the Brine:** In a large pot, combine the white vinegar, water, and pickling salt. Bring the mixture to a boil, stirring until the salt is completely dissolved.
4. **Pack the Jars:** Place 1 clove of garlic, 1 sprig of dill, 1 teaspoon of mustard seeds, 1/2 teaspoon of black peppercorns, and optional red pepper flakes into each sterilized jar.
5. **Add the Cucumbers:** Pack the cucumbers tightly into the jars, leaving about 1/2 inch of headspace at the top.
6. **Pour in the Brine:** Carefully pour the hot brine over the cucumbers, leaving 1/2 inch of headspace.
7. **Remove Air Bubbles:** Use a non-metallic utensil (such as a chopstick or plastic spatula) to remove any air bubbles from the jars. Run the utensil along the inside of the jar to release trapped air.
8. **Wipe Jar Rims:** Wipe the rims of the jars clean with a damp cloth.
9. **Place Lids and Rings:** Place the lids on the jars and screw the rings on finger-tight (not too tight).
10. **Process in a Water Bath Canner:** Place the jars in a water bath canner, ensuring that they are completely covered with water. Bring the water to a boil and process for 15 minutes for pint jars.
11. **Cool and Check Seals:** Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool. Let the jars cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal.
12. **Check the Seals:** After the jars have cooled completely, check the seals by pressing down on the center of the lid. If the lid flexes or bounces back, it is not properly sealed, and the jar should be refrigerated and consumed within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to one year.
**Tips for Success:**
* **Use Fresh Cucumbers:** Fresh, firm cucumbers will produce the best pickles.
* **Pickling Salt:** Use pickling salt, which is pure sodium chloride without iodine or anti-caking agents, as these can darken the pickles.
* **Proper Headspace:** Leaving the correct amount of headspace is crucial for proper sealing.
* **Accurate Processing Time:** Follow the recommended processing time to ensure that the pickles are safely preserved.
### Recipe 5: Quick Pickled Red Onions
These tangy and vibrant red onions are a great addition to tacos, salads, sandwiches, and more. They are quick to make and don’t require canning.
**Ingredients:**
* 2 red onions, thinly sliced
* 1 cup white vinegar
* 1 cup water
* 2 tablespoons sugar
* 1 tablespoon salt
* Optional: 1 teaspoon black peppercorns, 1 bay leaf
**Instructions:**
1. **Prepare the Onions:** Peel and thinly slice the red onions.
2. **Prepare the Brine:** In a saucepan, combine the white vinegar, water, sugar, and salt. Bring the mixture to a boil, stirring until the sugar and salt are completely dissolved.
3. **Pack the Onions:** Place the sliced red onions in a clean jar or container. Add the optional black peppercorns and bay leaf.
4. **Pour in the Brine:** Carefully pour the hot brine over the onions, ensuring that they are completely submerged.
5. **Cool and Store:** Let the onions cool to room temperature, then cover and refrigerate for at least 2 hours before serving. The pickled red onions will keep in the refrigerator for up to 2 weeks.
## Part 3: Safe Canning and Preserving Techniques
Canning and preserving are excellent ways to extend the shelf life of seasonal produce. However, it’s crucial to follow safe practices to prevent foodborne illnesses.
### Essential Canning Equipment
* **Water Bath Canner:** A large pot with a rack to hold jars during processing.
* **Pressure Canner:** Required for low-acid foods like meats, poultry, and vegetables (except those pickled).
* **Canning Jars:** Use jars specifically designed for canning with two-piece lids (flat lid and screw band).
* **Jar Lifter:** A tool for safely lifting hot jars in and out of the canner.
* **Lid Lifter:** A magnetic tool for lifting sterilized lids from hot water.
* **Funnel:** For easily filling jars without spills.
* **Bubble Remover/Headspace Tool:** A plastic or wooden tool for removing air bubbles and measuring headspace.
### Understanding Headspace
Headspace refers to the space between the top of the food and the lid of the jar. Proper headspace is essential for creating a vacuum seal.
* **General Guidelines:**
* Jams and jellies: 1/4 inch
* Fruits and pickled products: 1/2 inch
* Low-acid vegetables, meat, and poultry: 1 to 1 1/4 inches
### Water Bath Canning vs. Pressure Canning
* **Water Bath Canning:** Used for high-acid foods with a pH of 4.6 or lower, such as fruits, jams, jellies, pickles, and tomatoes with added acid (lemon juice or vinegar). The boiling water temperature (212°F or 100°C) is sufficient to kill molds, yeasts, and some bacteria.
* **Pressure Canning:** Required for low-acid foods with a pH above 4.6, such as vegetables, meats, and poultry. Pressure canning raises the temperature inside the canner to 240°F (116°C) or higher, which is necessary to kill *Clostridium botulinum* spores, the bacteria that cause botulism.
### Step-by-Step Guide to Water Bath Canning
1. **Prepare Jars and Lids:** Wash jars, lids, and rings in hot, soapy water. Sterilize jars by boiling them in water for 10 minutes. Keep jars hot until ready to use. Sterilize lids by simmering them in hot water (do not boil).
2. **Prepare Food:** Prepare the food according to the recipe, ensuring accurate measurements and acidity levels.
3. **Pack Jars:** Fill jars with the prepared food, leaving the correct headspace. Use a funnel to prevent spills. Remove air bubbles using a bubble remover/headspace tool.
4. **Wipe Jar Rims:** Wipe the rims of the jars clean with a damp cloth.
5. **Place Lids and Rings:** Place the lids on the jars and screw the rings on finger-tight.
6. **Process in Water Bath Canner:** Place the jars in a water bath canner with enough water to cover the jars by at least 1 inch. Bring the water to a boil and process for the time specified in the recipe.
7. **Cool and Check Seals:** Carefully remove the jars from the canner and place them on a towel-lined surface to cool. Let the jars cool completely, undisturbed, for 12-24 hours. Check the seals by pressing down on the center of the lid. If the lid flexes or bounces back, it is not properly sealed, and the jar should be refrigerated and consumed within a few weeks.
8. **Store:** Store properly sealed jars in a cool, dark place for up to one year.
### Step-by-Step Guide to Pressure Canning
**Note:** Pressure canning requires specific knowledge and equipment. Always consult a reliable canning guide (such as the USDA Complete Guide to Home Canning) and follow the manufacturer’s instructions for your pressure canner.
1. **Prepare Jars and Lids:** Wash jars, lids, and rings in hot, soapy water. Sterilize jars if the processing time is less than 10 minutes. Keep jars hot until ready to use. Sterilize lids by simmering them in hot water (do not boil).
2. **Prepare Food:** Prepare the food according to the recipe, ensuring accurate measurements and acidity levels.
3. **Pack Jars:** Fill jars with the prepared food, leaving the correct headspace. Use a funnel to prevent spills. Remove air bubbles using a bubble remover/headspace tool.
4. **Wipe Jar Rims:** Wipe the rims of the jars clean with a damp cloth.
5. **Place Lids and Rings:** Place the lids on the jars and screw the rings on finger-tight.
6. **Process in Pressure Canner:** Place the jars in the pressure canner according to the manufacturer’s instructions. Add the required amount of water to the canner. Secure the lid and bring the canner to the correct pressure for the specified time. Monitor the pressure carefully and adjust the heat as needed to maintain the pressure.
7. **Cool and Check Seals:** Once the processing time is complete, turn off the heat and allow the pressure to drop naturally until the pressure gauge reads zero. Do not force the pressure down. Carefully remove the jars from the canner and place them on a towel-lined surface to cool. Let the jars cool completely, undisturbed, for 12-24 hours. Check the seals by pressing down on the center of the lid. If the lid flexes or bounces back, it is not properly sealed, and the jar should be refrigerated and consumed within a few weeks.
8. **Store:** Store properly sealed jars in a cool, dark place for up to one year.
### Important Safety Considerations
* **Use Reliable Recipes:** Always use tested and reliable recipes from reputable sources like the USDA Complete Guide to Home Canning, university extension services, or trusted canning books. Do not alter recipes, as this can affect the safety of the product.
* **Ensure Proper Acidity:** For water bath canning, ensure that high-acid foods have a pH of 4.6 or lower. If canning tomatoes, add lemon juice or vinegar to increase the acidity.
* **Follow Processing Times and Pressures:** Adhere strictly to the recommended processing times and pressures for both water bath and pressure canning. Underprocessing can lead to spoilage and foodborne illnesses.
* **Check Seals Before Storing:** Always check the seals of jars before storing. If a jar is not properly sealed, refrigerate it immediately and consume within a few weeks.
* **Inspect Food Before Consumption:** Before eating canned or preserved food, inspect the jar for any signs of spoilage, such as bulging lids, leaks, unusual odors, or mold. Discard any food that shows signs of spoilage.
## Part 4: Preserving with Salt and Sugar (Curing)
Curing involves preserving food, especially meat or fish, using salt, sugar, and other ingredients to draw out moisture and inhibit bacterial growth.
### Recipe 6: Homemade Cured Salmon (Gravlax)
A Scandinavian delicacy, gravlax is salmon cured with salt, sugar, and dill. It’s a delicious appetizer or addition to bagels and salads.
**Ingredients:**
* 1 pound salmon fillet, skin on
* 1/4 cup kosher salt
* 1/4 cup granulated sugar
* 1 bunch fresh dill, chopped
* 1 tablespoon black peppercorns, crushed
* Optional: 1/4 cup aquavit or vodka
**Instructions:**
1. **Prepare the Salmon:** Rinse the salmon fillet and pat it dry with paper towels. Remove any pin bones using tweezers or pliers.
2. **Combine Curing Ingredients:** In a bowl, combine the salt, sugar, chopped dill, crushed black peppercorns, and optional aquavit or vodka.
3. **Cure the Salmon:** Place a large sheet of plastic wrap on a work surface. Spread half of the curing mixture on the plastic wrap, creating a bed for the salmon. Place the salmon fillet skin-side down on top of the curing mixture. Spread the remaining curing mixture evenly over the salmon.
4. **Wrap Tightly:** Wrap the salmon tightly in the plastic wrap, ensuring that it is completely sealed. Place the wrapped salmon in a baking dish or container.
5. **Refrigerate and Cure:** Place a weight (such as a can of beans or a brick wrapped in foil) on top of the salmon to help press out moisture. Refrigerate the salmon for 48-72 hours, flipping it over every 12 hours. The longer the salmon cures, the firmer and saltier it will become.
6. **Rinse and Slice:** After the curing time, remove the salmon from the refrigerator and unwrap it. Rinse the salmon under cold water to remove the curing mixture. Pat the salmon dry with paper towels.
7. **Slice and Serve:** Using a sharp knife, thinly slice the salmon at an angle, starting from the skin side. Discard the skin. Serve the gravlax with crackers, bread, or bagels, and a dollop of sour cream or crème fraîche.
### Recipe 7: Candied Jalapeños (Cowboy Candy)
These sweet and spicy jalapeños are a delicious condiment for burgers, tacos, and nachos, or simply enjoyed as a snack. Requires water bath canning for long-term storage.
**Ingredients:**
* 1 pound fresh jalapeño peppers, sliced into 1/4-inch rounds
* 1 cup apple cider vinegar
* 2 cups granulated sugar
* 1 teaspoon garlic powder
* 1 teaspoon turmeric
* 1/2 teaspoon celery seed
* 1/2 teaspoon cayenne pepper (optional, for extra heat)
**Instructions:**
1. **Prepare the Jalapeños:** Wash and slice the jalapeño peppers into 1/4-inch rounds. Wear gloves to protect your hands from the chili oils.
2. **Combine Brine Ingredients:** In a large saucepan, combine the apple cider vinegar, sugar, garlic powder, turmeric, celery seed, and optional cayenne pepper. Bring the mixture to a boil, stirring until the sugar is completely dissolved.
3. **Add the Jalapeños:** Add the sliced jalapeños to the boiling syrup. Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the jalapeños are slightly softened but still crisp.
4. **Pack the Jars:** Using a slotted spoon, transfer the jalapeño slices to sterilized canning jars, leaving 1/2 inch of headspace. Pour the hot syrup over the jalapeños, leaving 1/2 inch of headspace.
5. **Remove Air Bubbles:** Use a non-metallic utensil to remove any air bubbles from the jars. Wipe the jar rims clean with a damp cloth.
6. **Place Lids and Rings:** Place the lids on the jars and screw the rings on finger-tight.
7. **Process in a Water Bath Canner:** Process the jars in a boiling water bath for 10 minutes for half-pint jars. Adjust processing time for altitude.
8. **Cool and Check Seals:** Carefully remove the jars from the canner and place them on a towel-lined surface to cool. Let the jars cool completely, undisturbed, for 12-24 hours. Check the seals by pressing down on the center of the lid. If the lid flexes or bounces back, it is not properly sealed, and the jar should be refrigerated and consumed within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to one year.
## Conclusion
Mastering the art of homemade sauces, condiments, pickling, and preserving opens up a world of culinary possibilities. From the tangy crunch of dill pickles to the fiery sweetness of candied jalapeños, these techniques allow you to create unique and delicious additions to your meals while controlling the ingredients and reducing waste. By following safe canning and preserving practices, you can enjoy the flavors of the season all year long. Experiment with different recipes and flavors to discover your own homemade delights!