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?
Just the right balance of dill and heat. A pickly favorite that brings cucumbers back during the dark days of winter.
Classic crunchy dilly pickles. Fridge and canning friendly!
For great, fresh, crunchy, chunky pickle slices, don't let them sit forever in vinegar. A quick soak in brine and garlic does the trick.
Its time to trim your garlic scapes off your growing garlic. Christina adapts a half-sour recipe to include garlic scapes.
My guide to lacto-fermentation and a recipe for traditional sauerkraut.
Many great food is made out of necessity, and this is no exception. A twist on classic dill pickles with flavours from the middle east.
Spring is coming, spring is coming!! So I am planning ahead for that first fruit of the season: Rhubarb Pickles and Chutney. Join me.
Made with just a handful of on hand ingredients, these pickles are not too dilly, not too spicy, with a nice little kick. These rock on burgers!
Mustard Pickles remind me of my great grandma. She used to make all kinds. A deliciously old-fashioned and frugal concoction, they preserve and liven up over abundant produce during the summer season.
An illustrated guide to making your own lacto-fermented dill pickles at home.