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?
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.
Peter Piper picked a peck of pickled peppers. Now, did he pick a peck and then pickle them? A blend of sweet and hot peppers, cauliflower, carrots and onions make these pickled peppers a bit different.
Quick refrigerated pickled jalapeno with red onions. Spicy kick from the jalapeno paired with the sweetness from red onions. Perfect cool and crisp topper for burgers this summer!
