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?
Pickled Golden Raisins are a spectacular addition to roasted and stewed meats, especially lamb. Stud your basmati with them and a few buttery toasted almonds; your rice just got an upgrade.
Fermenting green strawberries can be done, despite the berry's high acidity. Here's how. They go well with a creamy mild cheese (think brie or camembert), sliced on a sandwich, sprinkled into a salad, or simply stirred into some yogurt or porridge!
Pickled Plums: slightly spicy, deliciously different, traditionally served as an accomaniment to grilled pork, ham, or a cold roast beef platter, the leftover syrup can be used as a basting sauce for spareribs or home-made barbeque sauce.
Sweet and tart cranberries are spiced with cinnamon and cloves, and make a fantastic accompaniment to a turkey sandwich, fall salad, beautiful sparkling cocktail, or any other application you can dream up!
These spicy refrigerator pickled cherries are so easy to make and lend themselves perfectly to a sweet & sour twist of the timeless cocktail, a Manhattan. Post includes recipes for both!