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?
Don't pay big money for specialty salts, you can make your own fresher and better with coarse sea salt, and a variety of herbs, spices, and other flavorings.
Salt-making is an addictive adventure, but the reward is great. I always make more than I think I’ll need because news of a fresh harvest travels fast. Head seaward and gather some water before it’s so cold you freeze your thighs off.
More strawberry lovin': this time late-season strawberries are paired with white balsamic vinegar and crushed black pepper. Black is the new blue, baby.
No more forking over $3 and up for a jar of whole grain mustard. All you need is 5 minutes to make it at home—and patience while it cures for a couple of weeks in the fridge.
