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?
Homemade habanero mustard, as fiery (or wimpy) as you like it. Easy to make in micro-batches so you can tinker with the spice or simply store in the fridge. You'll be amazed at how easy homemade mustard can be!
This Calabrian oil pickle is a good use of those late-season, oversized zucchini. The preservation method makes the zukes almost squeak when you bite into them.
One of my favorite flavor combinations is sweet and heat and I couldn't wait to try pickling a combination of peppers in a sweet pickling brine. I used a combination of jalapeño, cayenne, and banana peppers.
Apricots, red bell peppers and a mix of hot peppers make this jelly a sweet treat with a spicy kick. Works as good as an appetizer as it does as a pork glaze.
