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?
A great way to preserve winter onions, this onion jam is somewhere between a fruit jam and a veggie relish. It's great on burgers, grilled cheese, on crackers, etc!
Cipollini onions are in season right now. The classic Italian preparation for them calls for a sweet and sour sauce made from tomatoes and vinegar. This recipe shows you how to can cipollini onions in sweet and sour sauce. Just heat to serve.
Onion confit, or slowly simmered onion jam, is usually served warm with foie gras (fat duck’s liver), but it is also excellent with black pudding, grilled or roast pork, chicken and duck. It also makes an original edible Christmas present.
These incredibly easy pickled red onions have become one of my favorite condiments of all time. They lend character and brightness to a wide variety of dishes.
While many partake in canning, drying & freezing the harvest, cold storage is another DIY option. Deanna explains the two methods: indoor & outdoor, w/ step-by-step instructions for a versatile indoor solution using plastic totes or bushel baskets.
Roasting tomatillos and chiles adds a smokey flavor to traditional salsa verde. This salsa is great with enchiladas, tostadas, or as a dip with chips. To make more, double the recipe to yield up to six pints.
