Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Making wild vinegar is really neat, but what happens when you use that up and it's not cider pressing season yet? I tested out a theory using store-bought, pasteurized cider and the "gunk" left in my raw cider jar. Did it work? "Mother" says yes!
This is the perfect season to start a batch of homemade red wine or apple cider vinegar. Following some basic steps, you'll never go back to buying vinegar again!
Wanna battle the winter cold & flu season w/ some piping hot pepper, garlic & horseradish-infused apple cider vinegar? Well, Britin has all the details on adapted recipe for the home remedy FIRE CIDER!
This no-cook blackberry chutney is spicy from jalapenos, sweet from berries, tart from apple cider vinegar, and easy by virtue of the fact that it's no cook. It tastes good right away and even better after sitting overnight.
Sweet and tangy mango provides the perfect backdrop for a gingery, spicy chutney. Perfect to serve with cheese as an appetizer or any Indian dish. Fill your pantry!
A subconscious scary cellar memory may have held me back from making preserves until now -- but I've conquered my canning fear with this homemade apple butter.
