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?
Marisa McClellan of Food in Jars is back with her third book, this time focusing on using natural sweeteners in preserves. Read my interview with her, and enter to win a copy.
Mustard is truly the easiest homemade condiment to make. It's a condiment that's at once earthy and spicy, tangy and fierce.
This horseradish mustard recipe has a few special twists to give every bite a little extra flair. Enjoy...
This treat is not for the faint of heart. It is powerful stuff; sweet yet bitter, tough yet tender. Not for mindless snacking - it asks, perhaps even demands, to be savored. We chose grapefruit but you can choose whatever citrus your heart desires.
This Sriracha Sauce has a subtle and addictive sweet heat to it. It's so easy and so good you might get caught trying to drizzle it on everything! It's great as a dip too!
Pickled red cabbage spiked with red wine, cardamom, cinnamon, anise, and red and black pepper. Refrigerator pickle will keep 3 months. Great with everything.
Learn how you can can apple slices and have them come out of the jar still crisp, sweet, and delicious!
Learn how to can potatoes (plus 10 other ways you can preserve them)
Learn how to make cottage cheese that is fresh, creamy, sweet, and good enough you’ll want to eat it by the spoonful!
Roast your garlic and make this creamy dressing perfect for salads, casseroles, roasted vegetables, pasta, burgers, you name it!
Roasted rhubarb breaks down into the most amazing, tart and sweet sauce, absolutely glorious on top of ice cream or a simple shortcake.
Plums, salt and time are all that's required to make these classic Japanese preserves, commonly eaten with rice.