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?
This infusion of strawberries, vinegars and sugar is a great way to preserve the (very last) strawberries of the season, and is one of the most surprisingly delicious recipes I've stumbled on in a long time.
Vinegar practically makes itself. It makes your food taste better. And the possibilities are limitless.
A good way to preserve elderberries, Pontack Sauce improves with age and being vinegar based, doesn't actually need to be canned... Oh, and the flavor is amazing.
What the heck is Giardiniera? It's a spicy Italian antipasto made of pickled vegetables! Here's how to make it!
Dark rich Bing cherries combined with orange marmalade, a bit of cider vinegar, and spiced for an out of this world marmalade that is going into our personal stash.
Tarragon vinegar. Its culinary uses and medicinal properties.
An education in the wild art of foraging...
For the March Charcutepalooza challenge, I corned a tongue, then made dainty little Edwardian tea sandwiches with them. Pinkies up!
Smoked Red Pepper Relish made in a charcoal grill over a wood fire.
This chutney-like compote features ginger in three forms — fresh, candied, and ground — for a triple dose of sweet heat.