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?
Limoncello is great with both eureka and meyer lemons, but think outside the box with grapefruit or ... whatever citrus you choose!
The vegetables you ferment don't need to be perfectly fresh from the garden or the farm stand! Prevent food waste by pickling the less-than-lovely veg from the bottom of the veggie drawer. I used this old kohlrabi and some mustard seed. Delish!
Mayonnaise so luscious you won't know whether to eat it or smear it all over your body. (Just keep that to yourself, though.)
One pound pork loin ready in seven days or less from ye old curing chamber, plus an appetizer recipe.
A seasonal chutney for holiday gifting or feasting, spotlight on cranberries.
Jardiniere: super tasty refrigerator pickles that are a welcome addition to any charcuterie plate or as an instant dinner side.
Seaweed is one of the easiest things to forage and can be hugely rewarding.
Try making this quick seaweed butter to add an instant ocean hit to dishes!
The ginger beer plant is a culture that has likely been used to make ginger beer for thousands of years! It is the easiest and most delicious ginger beer-making method to boot!
Similar to sauerkraut and chow chow, this relish recipe is spicy hot, sweet and salty. Made in one day, and eat it that night!
This blackberry syrup is sweetened only with honey and is kissed with rosemary and vanilla. It makes a lovely hostess gift or the perfect splash for homemade sodas or fancy schmancy cocktails.
Sugar Free Pepper Pear and Lemon Spread perfect on toast in the morning or with cheese and crackers and a glass of wine at the end of the day.