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?
I'm not sure if Japanese knotweed is a fruit or vegetable, but it's a wild, invasive edible plant. Use lots of knotweed to make some tart fruit leather.
One recipe that nets you both a great cocktail/soda syrup and lovely candied citrus peel.
A new-to-me spin on preserved lemons with a new favorite, Aleppo Pepper.
Now that tomato season is coming to an end, there will be lots of green tomatoes to use up. This salsa recipe is a great way to enjoy them. In this recipe, the tomatoes are roasted, which softens the hard tomatoes and mellows out their acidity.
A condensed recipe I made on a whim, but turned out to definitely be a keeper.
For great, fresh, crunchy, chunky pickle slices, don't let them sit forever in vinegar. A quick soak in brine and garlic does the trick.
Stretching all that you can out of Northeast cherries.
When you're drowning in summer squash (and/or if there's a hurricane on the way) make some emergency pickles. You won't regret it.
To stretch your preserving dollar - use the same rhubarb twice in one go.
Naturally fermented sweet and hot peppers, onions, and garlic make a terrific accompaniment to anything smokey or grilled (like smoked crispy pig's ears).