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?
If you run into fresh olives and want to cure them yourself, here's some basic intructions on brine-curing, an incredibly simple method that anyone can do.
These shallots are great when they're cooked in the pan with roast beef.
Straight-up carrots to go along with a sandwich or a crunchy salad.
Spring is here, why not pickle it?
A pickle for pickle-haters: pretty, perky, pink picked shallots. Water-bath process or fridge 'em; either way the easiest pickle you'll make all year.
After three months in the sun, these lemons will be ripe for making Vietnamese Salty Lemonade, called Chanh Muối.
A variant on a red wine pickled beet recipe from Linda Ziedrich's The Joy of Pickling. Rather than use her suggested ginger and cinnamon, we added my beloved nutmeg (CT native that I am) and some star anise.
Homemade ketchup and pickles make this hotdog taste best. The pickles are the best I've made to date: starting to get my crunchiness right! And lots of tips from readers in the comments too.
As hot as you like it, Mexican Pickled Veg from the Debby Bull book Blue Jelly.
They may not be the fermented pickle of my dreams, but these not-quite-kosher dills are pretty fabulous.