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?
This Calabrian oil pickle is a good use of those late-season, oversized zucchini. The preservation method makes the zukes almost squeak when you bite into them.
One of my favorite flavor combinations is sweet and heat and I couldn't wait to try pickling a combination of peppers in a sweet pickling brine. I used a combination of jalapeño, cayenne, and banana peppers.
A jam so black when you peer into its dense glossy richness you have to hang on so's not to fall through into an alternative jammy universe. Powerful stuff!
