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?
Burgers and dogs are only as good as the condiments that dress them up. Step away from the packaged varieties and try your hand at DIY condiments to make haute dogs and hamburgers.
Tender baby spinach, with toasted pistachios, makes one of the best pestos you will ever taste!
Thick and delicious watermelon butter is sort of like apple butter, only melon!
These will be a welcome addition to your burgers and sandwiches all year round.
How to freeze peaches so you can make this peach crisp today and again in the winter!
How to make homemade raspberry vinegar by infusing fresh raspberries into vinegar. It has a hint of lemon and is great for salads and dressings.
The anise taste and wet crunch of fennel make an excellent kimchi. Since gochugaru dried pepper flakes weren't available this recipe used McCormick red pepper flakes. Worked out just fine!
This lightly spiced peach jelly tastes like peach cobbler in a jar. Use your peaches in your favorite recipes and then make this jelly with the peels. It is a great way to make something tasty out of something you were going to discard.
Cherries DO have enough pectin to set, if you are willing to chop the fruit finely This jam starts with unpitted cherries, to make the process even easier.
Apricots lend a welcome tartness in this smooth lovely jam. It's quick to make with no fuss at all.
Amaretto cherry butter: it's cooked in a slow cooker (crockpot). It's considerably easier than pie. It is low in sugar. And it's fabulous.