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?
Mustard is so easy to make and easily customizable. If you have a ton of extra Fire Cider like me, this is a wonderful way to use it. If not, apple cider vinegar can be used instead. Sweet and spicy!
Blackberry Ketchup - a complex combination of blackberries, blackberry balsamic vinegar and a few special ingredients.
Similar to sauerkraut and chow chow, this relish recipe is spicy hot, sweet and salty. Made in one day, and eat it that night!
One pound pork loin ready in seven days or less from ye old curing chamber, plus an appetizer recipe.
Defunct Freezer turned Dry Curing Chamber put to goo use curing some Salumi for the Holidays!
Peach season is long gone, but maybe you froze some? To preserve the juice and sweetness of the peaches, I changed up my usual technique to balance the flavor a bit more on the fruit side. This is the perfect little mood booster on a chilly night.
Hung in an old freezer for seven days, this easy to make dry cured meat is a great staple any time of the year.
A biltong hybrid recipe I concocted myself after reading many recipes and experiences online. Defunct freezer turned curing chamber. My first attempt at curing meat!
A pizza sauce that uses up those remaining pesky green tomatoes and can be frozen in cubes for easy use.
One gallon of the best lacto-fermented salsa in the world. Simple as that.