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?
We have a beet pickled egg with cardamom and star anise, as well as a curried pickled egg with Indian spices, a jalapeno pickled egg with cumin and oregano, and a tarragon pickled egg with mustard seeds. My favorite is the beet pickled egg.
Lemon curd with homemade lavendercello and vanilla bean kick other lemon curds' butts. And despite warnings from the self-appointed Canning Police, it's totally safe for HWB canning.
If you can find meyer lemons where you are, snatch 'em up and make some curd. smooth, creamy and just tart enough, there's nothing on which it isn't good.
Think you can't can lemon curd? Think again! This version is modified slightly (but safely) from the National Center for Home Food Preservation. Using meyer lemons gives it a sweetly tart taste that is perfect for your next tea!
