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?
When shoulder season is in full swing, you're lucky to eke out a real recipe or two in between frantic preserving.
This relish is full of garden goodies. Its sweet and tangy taste goes well with anything from cookout and barbecue fare to beans, greens, cornbread and sandwiches.
This is a traditional South Indian pickle, to be served with yogurt rice. Yogurt rice is just that: yogurt, and rice. The pickle is very salty, tangy, spicy, is rounded out by the umami of the tomato. A nice way to use green tomatoes en masse.
This autumnal preserve combines the last of the garden's tomatoes with a bumper crop of apples, made pleasantly spicy from chiles and ginger.
When you're left at the end of the season with a garden full of green tomatoes, make chutney! Try this with any roasted meats, or amp up your lowly hotdog. Keeps for weeks in refrig.
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