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?
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!
This relish is full of garden goodies. Its sweet and tangy taste goes well with anything from cookout and barbecue fare to beans, greens, cornbread and sandwiches.
