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?
Marmalade is something I embraced after taking a class up in Oakland at The Still Room. Kumquat is now my favorite. These tiny little sugar tart-a-lish balls make a killer marmalade.
Blackberry Jam is even more delightful with some strawberries thrown in. During Berry Season it is good to intermingle your berries.
Say no to Smucker's! Honey and orange zest make this strawberry jam sing with flavor.
Charoset for your Passover Seder, or Wine Apple Walnut Conserve, or "wine jam" for the rest of you. Boiling-water canned, making it shelf-stable!
A cilantro take on the classic pickled beet recipe.
Guinness, the classic Irish dry stout, can be made into an intriguing jelly that pairs nicely with strong cheeses or can be used as a glaze on roasted meats.
Pickled beets - a classic to have on your shelves!
Citrus slices can be canned, ready to use for fruit salads and desserts. Just be careful to remove the membranes if you're using whole segments.
My newest pickling experience involves cauliflower. I can’t wait to add it to the epic charcuterie board my boyfriend James and I love putting together as a special treat.
A mixed citrus marmalade, made with lemons, blood oranges, and navel oranges.