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 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!
My first lacto-fermentation experiment, Cortido is the best way for me to start: Spicy and good on everything!
As hot as you like it, Mexican Pickled Veg from the Debby Bull book Blue Jelly.