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?
Make your own distinctive vinegars using fresh edible flowers from the garden. Then use them to create unique salad dressings, or give them as gifts!
This how-to, works for the frugal, the conservationists and the seekers of tasty among us. You need nothing special to make wine vinegar, not even "the mother."
Homemade vinegar may seem daunting but all you need is some wine, something wild to infuse it, such as wild rose hips, a dark cupboard and a good mother.
Making wild vinegar is really neat, but what happens when you use that up and it's not cider pressing season yet? I tested out a theory using store-bought, pasteurized cider and the "gunk" left in my raw cider jar. Did it work? "Mother" says yes!
when you're harvesting onions and garlic, don't throw away the tops. save them and put them in vinegar for a deliciously bright infused vinegar.
another reason to drink! yay!
Chive blossom vinegar. Turn those pretty blooms into a vibrant vinegar to last you all summer long.
We headed to Acetaia Pedroni to learn about the production of Aceto Balsamico Tradizionale di Modena -- true balsamic vinegar, not the stuff you find on the grocery store shelves.
A step by step tutorial teaching how to make your own apple cider vinegar from scratch.
Use those preserving & pie scraps for a delicious science experiment.