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?
I roasted and then pickled sweet bell peppers and dried hot cayenne peppers in the wood oven I built.
I love it when things are this easy. 5 cups of vinegar, one cup of water, a half-cup of sugar, a variety of spices and a pile of lovely-looking vegetables. I have carrots, jalapenos, garlic, onion, radishes, chives, bell pepper and lemon.
This is the go-to jar for my pantry in the winter when the season ends and I need to spicy up some fixin's
The sweetness of apples (and, uh, lots of sugar) tempers the volcanic heat of habanero peppers, resulting in a deliciously sweet-hot jelly, perfect with sharp cheddar cheese.
Attention all hot pepper addicts. Start adding fresh peppers to an ongoing jar in the fridge and the rewards compound every month, the liquid getting hotter and hotter.
A traditional indian pickle preserved in oil, and updated to USDA safety standards.
I wanted for a recipe for jalapeño jelly that didn't rely on food dye or commercial pectin. I've come up with the following recipe which uses apple jelly made from Granny Smith apples and cranberries.
This apple butter is kickin'!
These pickled jalapeños can be served with everything from eggs and toast for breakfast to roasted chicken at dinnertime. Via Chow.
Homemade Sriracha hot sauce, made from locally-grown chiles and garlic
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