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?
Strawberry jam's sweetness tamed by workhorse chile guajillo... not spicy, just warm and cozy.
Turning supermarket blackberries into gorgeous, punky jam without using boxed pectin works for me!
I posted this awhile ago, but it's been a constant in my fridge ever since. It's a really good condiment to put on your lists for this Summer's preserving!
Lacto-fermenting everything, I hit on a good use for leftover beans. Haven't tried lacto-fermentation yet? It's so easy.
Another soon-to-be-favorite, date chutney is sweet and just a little spicy. And, it's going to be good on everything.
This is a sauce-style salsa, spicy from chiles de arbol and sweet from roasted red peppers.
Brining and making corned beef
Easy canning in the oven for bulk grains...
Experimenting with lacto-fermenting? Try this delicious salsa from Sally Fallon!
As hot as you like it, Mexican Pickled Veg from the Debby Bull book Blue Jelly.