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?
Version 2.0 of my original maple-bourbon pickles, this time made with Cabin Fever; an 80 proof whiskey blended with Grade B Vermont maple. If it's possible to improve on greatness, I did.
Just the right balance of dill and heat. A pickly favorite that brings cucumbers back during the dark days of winter.
Good naturally fermented pickles . . . i.e. lacto-fermented pickles . . . are as close to a perfect pickle as I’ve ever tasted.
I wanted to learn how to make these mouth watering wonders. And I did! This is how . . .
Classic crunchy dilly pickles. Fridge and canning friendly!
You’re on your own for the corned beef and the herring. But if it’s Jewish deli style fermented dill pickles you seek, you have found them.
A classic that is easy to make, dill pickles never go out of style.
A great recipe for crisp, fermented sour dills.
Dill Pickle recipe for those who love pickles.
Step by step process on canning your first batch of pickles. Includes canning basics for the beginner and a simple - yet outstanding - recipe for the seasoned canner.
Two different ways to take your bourbon: bourbon pickles & a maple-bourbon version using real maple syrup. Both made with caramelized onions. I used Blanton's, but any bourbon that tastes good will do.