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?
Persimmons from the store are good. Persimmons from the woods? The thrill of the find makes them even sweeter.
I love loquats and love that my neighborhood has trees for me to pick from. But the season is short and the fruit is delicate--so you have to be creative in how you enjoy them. Pickling solves that dilemma. My friend Amy Finley shares her recipe.
Pickled cranberries? You bet, and they're better than cranberry sauce.
Sweet pickled apple slices just in time for Fall.
Pickled Pears: sugar pears, spiced and pickled. Ready to enjoy while the snow flies.
Peach Pickles: sweet and savoury pickles that are great on their own and even better as part of a breakfast parfait
Cherry Pickles: cherries, cloves, lemon, spice and red wine vinegar make perfect pickles.
Versatile as a salad topping or over ice cream, bold balsamic taste compliments ripe fruit for so many great dishes.
Bejeweled little ruby delights these glamour bombs are a visual stunner and will have your taste buds wishing you had preserved more!
Pickled Blackberries are the perfect adition to your cheese platter.