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?
Learn to make fermented probiotic-rich dilly carrots without using whey. Great in salads, and with meals, if you resist eating them all straight from the jar first.
These pickles are spicy, crisp and a brilliant green/orange pop of color – just the thing to put a smile on the face of this winter-weary Minnesotan.
Great for springtime parties: a spicy-dill carrot and green bean pickle recipe!
If you don’t have sugar snaps, the carrots and radishes are great partners à deux, but the peas add a nice texture and make a Palm Beach (Lily Pulitzer) color combination.
This tangy, spicy fermented carrot drink is a favourite to celebrate Holi, the Hindu festival of springtime.
Red cabbage and carrots combine to produce a sauerkraut that positively glows a rich magenta color. Dill and carrots are related, so their flavors are complementary. Similarly, mustard is related to cabbage, so their flavors are in harmony.
A wintry blend of star anise, bay, cinnamon, carrot and more for anyone who loves kombucha and things that taste good.
A winter time jardiniere-like pickle recipe with turnips, carrots, and radishes.
A colorful and crunchy take on the classic guacamole.
These quick-pickled fall vegetables are a Mexican Jewish recipe that is punchy, seasonal, a cinch to make, and a perfect upgrade to any salad or sandwich.