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?
For a twist on traditional sauerkraut, cookbook author Karen Solomon (Jam It, Pickle It, Cure It) likes to soak Brussels sprouts in a briny mixture of peppercorn, dill, garlic, and chiles.
Author Karen Solomon (Jam It, Pickle It, Cure It) creates a rich caramel sauce that adds creamy sweetness to standard apple butter; spread it on toast, use it to fill pastries, or just eat it with a spoon.
Roasted, puréed eggplant, blended with fresh lemon and garlic - smoky, savoury, creamy, tart and garlicky! Yum!
A tangy Russian version of quick-pickled sauerkraut that is speckled with cranberries and carrots, packs a nutritious and flavourful punch, and is ready within two days.
A seasonal chutney for holiday gifting or feasting, spotlight on cranberries.
Jewish-Tunisian quince preserves. A simple recipe that presents a blueprint for creativity - add vanilla, thyme, or star anise, you can't go wrong with this beautiful fruit.
This Roasted Cranberry Sauce is by far the easiest and tastiest one I’ve ever made!
Lovely holiday berries with port wine, cinnamon, cloves and star anise.
A lively salsa or Indian style salad called Kachoomber, that works as a condiment and pretty addition to any fall or winter table
Summer cucumbers pickled in a salty brine (no vinegar) and flavored with dill, garlic, coriander and chile.