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?
We have a beet pickled egg with cardamom and star anise, as well as a curried pickled egg with Indian spices, a jalapeno pickled egg with cumin and oregano, and a tarragon pickled egg with mustard seeds. My favorite is the beet pickled egg.
I wanted to do a jam with the apples and didn't want it to taste like an apple butter. Caramel Apple Jam! The second recipe was a twist again with the Blood Oranges by infusing green Cardamom pods.
Straight-up carrots to go along with a sandwich or a crunchy salad.
Quince cheese, AKA membrillo and cotignac, among other names, is a sweet-tart treat that dates back hundreds of years.
Homemade deli: corned beef, mustard and rye bread.
One of my absolute favorite jams, this tastes like biting into a ripe pear.
A delicious exotic marmalade!
Oranges are not the only fruit. This marmalade has a great flavour and uses ingredients with a longer season than a traditional marmalade.
Salty lemons are a'right. But if you really want your preserved lemons to say Pow! make these.
A recipe for canned winter squash chutney, adapted from Canning and Preserving with Ashley English, and a giveaway for a signed copy of the book.