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?
Zucchini relish is a great way to utilize a prolific garden crop. We like it better than cucumber relish.
This dill radish relish brightens up winter as a slightly tart and sweet condiment for sandwiches, salads and more.
This tangy lacto-fermented cranberry relish is delicious on a cheese board, or blended with some brown sugar to make a more traditionally sweet cranberry sauce. Even the picky eaters at my table were pleased!
India Relish, or better known as 'relish' is the original tangy sweet condiment invented by Mr. Heinz way back when. Here it's done with chunky green tomatoes and green onions. Delightful!
Watermelon Relish: sweet and tangy. Great as part of a charcuterie plate or on top of the ultimate burger
Zucchini Relish made with zucchini, peppers, and onions. It's great on hot dogs, tacos, and on seafood.
What to do when pickling cucumbers get too big? Make delicious fermented pickle relish.
Now is the time to make fresh lacto-fermented corn relish while corn is at it's peak. Toss your veggies in a little salt and you have tangy relish in a mater of days with no cooking required.
Thinly slice fennel bulbs and sweet onion make a delightfully unusual relish.
Super easy Summer Salsa Relish to savour the taste of summer in the cold months to come.....