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?
Is your cilantro bolting? Use up large amounts of cilantro quickly and get a spicy, guilt-free condiment that brightens up any dish.
Mild pink onions and bright cilantro share the plate with hefty lime juice and savory cumin. From Jam It, Pickle It, Cure It author Karen Solomon's latest book, Asian Pickles.
Murabba is a sweet-savory jam pickle common in Indian, Pakistani, and Middle Eastern cuisines. This is equally good topping ice cream as it is accompanying grilled meat or fish.
This Malaysian-style mixed vegetable pickle is made with a rempah, or spice paste, stirred into the brine for an extra boost of flavor and texture. Created by cookbook author Karen Solomon (Jam It, Pickle It, Cure It).
Rhubarb and Raisin Relish, perfect with cozy comfort food on a cold day or with spring time sandwiches
This recipe is modified from a number of carrot chutney recipes and was inspired by carrot ginger soup (with some thyme and a touch of a cayenne kick!).
Unexpected condiments for fish & chips: tamarind dipping sauce and quick lemon-pickled onion. With a recipe for indian-spiced fish & chips.
A savory pear chutney myriad of pears, shallots, ginger, raisins, almonds, etc. Well suited as a snack dip, with cheese, or atop a roasted pork butt, other meat, or vegetarian main dish.
Lemon Clementine Chutney with Dried Cranberries
A seasonal chutney for holiday gifting or feasting, spotlight on cranberries.