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 blog details the lessons learned from the March Charcutepalooza challenge.
Corned beef hash made with homemade charcutepalooza corned beef.
Chickening out on an ingredient I'm just not ready to work with, I tackle pork chops, which are scary to me for a whole different reason.
And you know what? They're delicious. Check out the apple brine!
Making corned beef & pastrami isn't as hard as it sounds. Plus a different recipe to use that corned beef. Not your mama's corned beef boil.
When life gives you more fresh herring than you can eat, you pickle them! This style of pickle is a Swedish one called glassblower's herring (no idea why). No fresh herring? You can make this with salted herring, too.
A subconscious scary cellar memory may have held me back from making preserves until now -- but I've conquered my canning fear with this homemade apple butter.
Honey spiced blood oranges and a few thoughts on grenadine as well.
An old Jewish recipe for pickled beets - sweet and sour, and made with allspice, cloves, cinnamon, and mustard.
Delicius Brazilian compote made with pumpkin, coconut, cinnamon and cloves.
Salty lemons are a'right. But if you really want your preserved lemons to say Pow! make these.