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?
Sing an ode to spring with these simple, green lactofermented pickles. Any color radish will do, but green meat radishes make an especially good choice!
Ottawa Valley Chili Sauce: sweet, tangy and perfect on anything.
Kimchi is a Korean method to ferment vegetables in a hot, garlicky seasoning. This unusual version of this famous staple side-dish is a real feast for celery fans.
It’s mind-meltingly hot out and all I want is something cold that explodes with vinegar. I’m hot, crabby, and can’t afford the olive bar. You know how we fix this ornery mood?
We pickle some shit. Specifically celery. Cheap, crisp celery.
Usually celery is just a tool to get the ranch dressing to my mouth but I thought I would give pickled celery a try and I'm glad I did. This ferment is one that keeps getting better with age.
A variation of headcheese made with pig trotters, green chili, pine nuts and seasonings.
An All-American Relish for those frugal gardeners.
Preserved vegetables are a staple in the Italian pantry. This celery relish or chutney is a great accompaniment to salumi and cheeses either on their own or as part of an antipasti.