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?
If you want to get the most out of your bright red berries, watch our video for three basic preservation methods, plus more than a dozen other ways to put them up.
A delicious--and powerful--horseradish infused vodka. Good to sip ice cold with all sorts of snacks, we use it on Passover as one of the steps of the seder (blessing over the bitter herbs).
Strawberry Mojito Jelly: tart, sweet, and refreshing.
Cucumbers and jalapeño peppers give this infused Spicy Cucumber Gin a real kick for your cocktails!
10 minutes, Homemade Garlic Butter is way healthier than the shop bought alternatives. Add your favourite herb to it and enjoy!
When faced with an abundance of fiddleheads in the spring, here is a way to preserve them to enjoy any time of the year without losing their exquisite flavour.
The tart sweetness of roasted cherry tomatoes and the freshness of coriander leaves come together in this lovely chutney.
Nothing says spring like a fresh snap pea; all green and crunchy, fresh as a new season. When the pea pods produce more than can be eaten fresh off the vine, it’s time for a salt brine. Fermenting these sweet green peas only heightens their crunch.
This tangy and sweet rhubarb chutney with strawberries and ginger is packed with nutrients, while being vegan and incredibly delicious! Perfect for BBQ!