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?
Salt and citrus undergo a magical transformation. Preserved lemon (or kumquat, or rangpur limes, or ...) brightens up all manner of dishes.
Crunchy, vibrant, pungent and highly addictive. These pickles are naturally fermented which, in addition to being delicious, brings on a whole slew of health benefits for your digestive system.
How to make a pomegranate molasses and use it in recipes for a fall-inspired meal: fig & arugula salad with pomegranate dressing, lemony flank steak with pomegranate molasses, and a minty molasses mule.
A classic version of Thanksgiving cranberry sauce flavored with ginger and orange. Make now while cranberries are in season and can for the holidays! Also delicious with sharp cheeses.
A seasonal pear chutney spiked with three different kinds of ginger.
A skin-on pineapple guava jam, with a floral aroma, and lovely green hue.
Jalapeño Jam made with peppers, apples, and lemons for a sweet and spicy jam.
Also known as Quince Paste or Quince Cheese, Membrillo has undergone a fascinating evolution of both name and substance over the years. Your cheese plate is waiting.
Mustard-flavored chutney with yam as its base – a recipe traditionally made in Bihar.
A tart and faintly sweet hibiscus fruit (rosella), blueberry, and fresh ginger jam. Perfect atop a scone or fresh baked biscuit.
Hot pickled radishes with fresh cayenne peppers, cilantro, and garlic. Taco ready!