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?
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).
Curing and smoking lamb bellies for bacon, and a great new (but old-school) local butcher shop here in CT.
Not preserved lemons, but a different kind of lemon confit.
When limoncello is old news - add any and all citrus for whatever-cello.
Smoky spicy sweet salty berry = cure for the winter blues.
Home-cured sauerkraut, piled high with boudin blanc, brined-and-smoked pork loin, and a hunk of smoked pork belly; whole-grain beer mustard; saucisson sec and garlic sour dills to start. It was a fine meal to finish up a great year of meat!