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?
Can you make a jar of Italian marinated peppers that can mimic the flavor of the jars in the italian market. This recipe may be the closest "safe" recipe you will find!
Because green bells need some love, too.
A Sicilian family recipe for vinegar-pickled eggplant flavored with herbs and garlic and packed in olive oil. [Ed: Canning not recommended.]
An easy way to prepare yucca blossoms (often described as tasting like artichoke), preserved in a flavorful oil in the style of marinated artichoke hearts.
I don't think I can ever go back to eating artichokes any other way. These are incredibly bright and refreshing.
A traditional indian pickle preserved in oil, and updated to USDA safety standards.
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.