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?
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.
What do blueberries and vinegar have in common with Brokeback Mountain and Titanic? Find out in this delicious sweet/sour relish recipe
Do Chua is a sweetly zesty pickled carrot and daikon radish medley served as an accompaniment to many Vietnamese dishes. Julienne the vegetables, soak in a brine of white vinegar, rice wine vinegar, water, sugar and salt, and you're done.
I needed a base recipe for safe kosher-style dill pickles. You do, too. Here I annotate two recipes developed by Extension -- one for quick(ish) dill pickles, the other for fermented dills.