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?
Here's an easy pickled blueberry recipe. You can leave it quick pickled, which will last in the fridge for months or can it for longer. It's great on pork, fish, and your favourite cheese.
These pickled cherries with five spices are a versatile treat. Enjoy them just out of the jar, on salads, or paired with your favorite cheese.
Garnish a duck plate or a roasted turkey with these fun little blueberries. They are also great on vanilla ice cream with a drizzle of real maple syrup. From "The Broad Fork" by Hugh Acheson.
Sweet pickled cherries are a versatile treat. Enjoy them just out of the jar, on salads, or in savory sauces. They would also make a nice gift or condiment for the holidays.
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