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?
It’s mind-meltingly hot out and all I want is something cold that explodes with vinegar. I’m hot, crabby, and can’t afford the olive bar. You know how we fix this ornery mood?
We pickle some shit. Specifically celery. Cheap, crisp celery.
Usually celery is just a tool to get the ranch dressing to my mouth but I thought I would give pickled celery a try and I'm glad I did. This ferment is one that keeps getting better with age.