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?
Make cherry season last a little bit longer with this sweet and tart sauce. It's delicious over ice cream, yogurt, toast, etc.
This is the jam that started my love affair with canning. I've served it on a cheese plate with blue cheese, on almond butter sandwiches, with scones, in dessert bars, and by the spoonful.
A tangy shrub is the perfect way to savor the last days of summer.
It's easy and economical to make delicious homemade grainy mustard.
This drinking vinegar is wonderfully sweet and tangy, and is quickly becoming my beverage of choice on hot days!
Rhubarb, vanilla, balsamic jam. Complex and elegant, a jam that goes great with savory and sweet dishes.
This infusion of strawberries, vinegars and sugar is a great way to preserve the (very last) strawberries of the season, and is one of the most surprisingly delicious recipes I've stumbled on in a long time.
Quetsch plums preserved in slivovitz, in syrup, in conserves with hazelnuts, and fresh and oven dried with walnuts.
Blackberries get an unexpected subtle depth and bright note of acidity from balsamic vinegar in this simple jam.
Too hot to can? This double recipe is whipped up in a flash, with minimal stove time and no standing over the water bath. You can even put the dehydrator out on the deck: I did!