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?
There are monsters in my cupboard. Lots of them. Translucent, slimy, slippery creatures that lurk in the murky depths. I’m speaking of course, of the Mothers. Vinegar and kombucha Mothers, that is.
This is the perfect season to start a batch of homemade red wine or apple cider vinegar. Following some basic steps, you'll never go back to buying vinegar again!
Homemade red wine vinegar is crisp, fruity and has a depth of flavor not found in store-bought varieties.
These shallots are great when they're cooked in the pan with roast beef.
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.
My Charcuterie obsession and easy to assemble curing cabinet.
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.
Quick-Pickled Red Onions--a simple condiment to add zest to tacos, sandwiches and other goodies!
Red Onion Jam - a great recipe from Southern Living that is a great topping for your summer grilling or to add to quick stews for flavor when you don't have time to sit by the stove all day.