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?
Mild pink onions and bright cilantro share the plate with hefty lime juice and savory cumin. From Jam It, Pickle It, Cure It author Karen Solomon's latest book, Asian Pickles.
This chutney works with nearly everything. We’ve been smearing it on crackers with soft and hard cheeses, topping salads and wafer thin pizza bases with it, and adding a little extra flavour to steamed greens.