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?
Got tomatoes? Here's a rundown of ways to put up your maters, from basic canned tomatoes to salsa, ketchup and more.
This recipe uses a selection of hedgerow fruit to create a rich jelly that tastes of the season. The ingredients are adaptable, and the method couldn't be simpler!
Original recipe for spicy, sweet nectarine ketchup.
Light, bright, not too hot and and not at all stinky, summer kimchi is an alternative to slaw and relishes. Cabbage, carrots and radishes, it's only slightly sour and crunchy.
This herbaceous green chutney, with its digestion-friendly properties, is the perfect partner for spicy fried Indian snacks.
Grilled mushrooms preserved in oil are a classic Italian delicacy. Recipe from "Preserving Italy" by Domenica Marchetti
Creamy Sicilian Pesto with Ricotta and Walnuts has mild and delicate flavor and is perfect with pasta, sandwiches or vegetables. 10-minute easy recipe.
Redcurrants are a good alternative to cranberries. This recipe avoids much of the laborious prep work and gets straight to the jam!
Tart, sweet, and gorgeously ruby-hued, this red currant jelly is the perfect way to make the most of a relatively small amount of currants. I started with less than two pounds, and ended up with a very satisfying 4 half pints.
These Asian-style Pickled Carrots and Diakon, known as “Do Chun” make an excellent pairing in a Banh Mi sandwich as well as many other Vietnamese dishes.
A few garlic blossoms and some vinegar and a little time give you this amazing Garlic Blossom Vinegar!