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?
This pickle is the Indian kind, which is really a spicy condiment that you eat with hot rice and yogurt, but it's really good on almost anything - sandwiches, noodles, curry, etc.
Leafy greens join the pickling party with a quick vinegar bath. Stems are extra crunchy and leaves get just a bit tender. A perfect cold condiment for steamy summer dinners.
At Park Slope's Talde, the sriracha powder is folded into a homemade ranch dressing to make sri-rancha. Try it at home folded into store-bought ranch dressing, sprinkled atop deviled eggs or stirred into soup.
