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?
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.
Sweet, tart, barely spicy, pleasantly orange: winter marm for the masses.
Zucchini relish is a great way to utilize a prolific garden crop. We like it better than cucumber relish.
Sweet meets heat for a match made in heaven. Try it with cream cheese and crackers for Game Day!
A kiwi and blood orange marmalade that tastes like gummy bears! Plus no added pectin.
Cherries and Cabernet Sauvignon pair together in this amazing preserve. Its perfect for scones, biscuits or hot, fresh bread - yum!