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?
A perfect end-of-winter ritual to make the most of our Eureka and Meyer lemons.
This will transform lemons into wonderful ingredients for all kinds of foods, especially in northwestern African cuisine.
Looking for something a little different than preserved lemons? Try preserving tangerines! Here are three ways to spice up the simple salt and citrus combo.
Tart, musky rangpur limes are preserved in salt with juniper, lavender, and bay leaves.
This is a recipe for preserved meyer lemons, which is a key ingredient in many North African and Indian dishes. It's also a great way to preserve winter citrus!
It's a lacto-fermented food that tastes best mixed into salad dressings. Not great on toast, but it's a great way to incorporate more probiotics into your diet.
Easily save your peppers to use later with salt curing.
This wretched monstrosity is a Mosefund mangalitsa belly a day into its curing process. This was a bit of a process. I really wanted to find an outlet for all this lovely, fragrant oregano I have. I've just never seen it used much in curing.
How to make preserved lemons with cardamom and bay leaves.
Kumquats are the new lemons.