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?
We all think of butternut squash as sweet and soft because we're so used to roasting it. But it's a snappy, tart surprise when pickled in crunchy little cubes.
Leafy greens join the pickling party with a quick vinegar bath. Stems are extra crunchy and leaves get just a bit tender. A perfect cold condiment for steamy summer dinners.
.JPG "Bourbon Pickled Peaches")
.JPG "Pickled Beets")
