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?
Alma paprika peppers preserved in an olive oil infusion of smoked Spanish paprika and garlic. It’s a bit spicy (not overwhelming), smoky, and perfectly sweet.
I married an idea of Eugenia Bone's to a recipe of Pam Corbin's and I'm pretty excited. Check it these, tender, garlicky lemon vinaigrette soaked zucchini planks. Useful!
Not quite a pickled mushroom, and more than a marinated mushroom, this is the Italian preservation technique called sott'olio, which results in an especially meaty preserved shroom -- especially if you use porcini or chanterelles.
Tuna preserved in olive oil is the pride of the Calabrian pantry. Once you taste good tuna preserved this way you will never eat canned tuna from the supermarket again!
This Calabrian oil pickle is a good use of those late-season, oversized zucchini. The preservation method makes the zukes almost squeak when you bite into them.
