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?
When life gives you more fresh herring than you can eat, you pickle them! This style of pickle is a Swedish one called glassblower's herring (no idea why). No fresh herring? You can make this with salted herring, too.
Preserve the tang of winter in this fabulous condiment! Use preserved lemons in any dish you would use lemons and salt. Blend them up in hummus, use in dressings, add to stews with chicken or lamb. Start using them and you’ll find a million uses!
