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?
Naturally pickled asparagus with spring garlic, tarragon, garlic, pepper and coriander seeds. A perfect way to preserve spring!
A mouth-puckering good Indian lime pickle. Plus some general info on Indian sun pickles and Middle Eastern preserved citrus.
A sweet chutney-like pickle that goes pop!
Miso-cured bacon tarte tatin with pho-cider vinegar caramel.
Transform regular old lemons into a savory, tangy, yielding condiment that acts as serious flavor player. All you need is a jar, some lemons, a whole lot of salt and time.
Salty lemons are a'right. But if you really want your preserved lemons to say Pow! make these.
When the weather outside is frightening...