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?
Tangy and sweet this homemade corn relish is a go-to item in my pantry. It has been incorporated into many meals over the last year. My favorite use was to add a couple dollops to sour cream and enjoy it as salad dressing.
Does anything say summer more than corn on the cob? Snap up some corn before it disappears and make this sweet, smoky and richly flavored salsa: you'll be grateful in January!
I drink the brine on this one. I kid you not. This is a super old-fashioned pickle so self consciously retro that it’s modern again—ready for its place on your Aunt Bitty’s relish tray alongside the three-bean salad and the pickled beets.
