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?
A comparison of using potassium nitrate (saltpeter) and potassium nitrite (pink salt aka cure #1) for making corned beef. Includes recipes, pictures, and insights.
St. Patrick's Day in a single sausage of corned beef, cabbage, pototo and carrots. Plan ahead and all will be at the ready for just a quick simmer to serve Ireland whenever the mood strikes.
When life gives you more fresh herring than you can eat, you pickle them! This style of pickle is a Swedish one called glassblower's herring (no idea why). No fresh herring? You can make this with salted herring, too.
