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?
Mushrooms preserved in oil (known as sott'olio) are a classic Italian delicacy. The technique lends them a richer flavor.
Think crunchy pickles crossed with your favorite jar of kimchi. Just the right amount of heat, sour and salt. Great for snacking, accompanying fish, poultry or meat or in a rice or noodle bowl.
Warm up your taste buds and excite your palate with this kicked up spicy salsa verde. Great for tacos, burritos, carnitas and much more.
A gingery peach jam sweetened with coconut sugar. Has a rich caramel flavor!
Duck makes a delicious aternative to pork in this easy introduction to French Charcuterie. Take your picnic game to the next level!
Chunky tomato chutney with lots of ginger and a topping of roasted peanuts.
Homemade Canned Tomato Salsa captures the freshness of the farmers market you and your family can enjoy all winter long!
Fresh olives are pretty easy to cure in water, just takes some patience (4-6 weeks in the fridge). Fun project with pleasant enough results.
Earl Grey is my new favorite tea for making kombucha. While the tea is just a black tea blend the addition of bergamot orange oil makes this kombucha especially lovely.
Chock full of garden-fresh, chunky heirloom tomatoes, sweet onions, jalapeño peppers, blocky bell peppers, and garlic as fresh as it can be- with the time out of the ground being numbered days.
Because they’re pickled the jalapeños are zesty without being too hot. Use it anywhere we use cucumber relish, but we really like it with scrambled eggs in the winter when quick cooking vegetables have been replaced by slow cooking root crops.