Articles & Recipes

Home Preserving Gift-Giving Ideas

December 8, 2018

Gifts of preserves are wonderful to give and to receive. Fun combinations of savory preserves wrapped in clever packaging are certain to thrill any recipient, and you'll know you're giving a gift made with love. Be sure to label each jar with the contents, your name (it's nice for people to know who made it) and serving suggestions if it's not necessarily obvious. Enclosing plastic storage lids (caps) is a nice touch as well.

Here are some fun ideas from Jennifer MacKenzie, the author of The Complete Book of Pickling, to get you started:

Housewarming present: A mixing bowl lined with a new tea towel and filled with basic condiments such as Dill Cucumber Relish (page 255), Classic Barbecue Sauce (page 174), Black Bean Tomato Salsa (page 157) and Aunt Thelma's Bread-and-Butter Pickles (page 35).

Wedding shower gift: A large stainless steel pasta pot, a colander, a package of fancy dried pasta and a few jars of Classic Tomato Sauce (page 167), Spicy Tomato Sauce (page 168) or Vodka and Rosemary Tomato Sauce (page 173).

Houseguest thank-you gift: A bag of tortilla chips, some pita crisps or crackers and dips, such as Chipotle Tomato Salsa (page 152), Mild Tomato and Sweet Pepper Salsa (page 153) and Eggplant and Tomato Caponata (page 182).

Cottage visit thank-you gift: A set of cloth napkins or a package of decorative paper napkins, along with Coffee-Spiked Barbecue Chili Sauce (page 176), Grilled Corn and Tomato Salsa (page 155) and Homemade Spicy Ketchup (page 180).

Dinner party host gift: A box of crisp flatbreads and a selection of spreads, such as Mushroom and Lemon Tapenade (page 280), Tomato and Olive Antipasto (page 184), Caramelized Onion Relish (page 276) and Blueberry, Tart Apple and Onion Chutney (page 199).

Birthday gift for the adventurous eater: A set of small bowls, along with jars of more exotic preserves, such as Pickled Okra and Hot Peppers (page 83), White Balsamic and Pepper Pickled Strawberries (page 133), Asian Pickled Eggplant (page 289) and Date and Tamarind Chutney (page 314).




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