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?
My first taste was with cocktails and just straight out of the jar. So, incredibly delicious. When I was in a more civilized mood I made a pretty salad, dotted with goat cheese and croutons before drizzling with some of the pickling juice. Umm wow!
Goose Confit: salt, spice and sugar cured goose, slow cooked in fat. Sounds complicated but is just delicious.
A great, quick appetizer-beer and maple syrup mustard made in seconds and great on everything.
Winter Marmalade: blood oranges and whiskey to top your morning toast with.
Jardiniere: super tasty refrigerator pickles that are a welcome addition to any charcuterie plate or as an instant dinner side.
Persimmon butter: Apples, pears and persimmons hang out in the slowcooker with honey and lemon juice for a butter that is as great to give as it is to serve.
Pumpkin Pickles: cardamom, sugar, vinegar and a cinnamon stick transform pumpkin into an amazing pickle to have with a chunk of cheese.
Chipotle Maple Ketchup: spicy and sweet and great on everything especially my green pepper rings. Keeps in the fridge for up to two weeks.
I made a really yummy marmalade the other day that I’m thrilled to share. I like this one as it is all about the fruit and doesn’t have the bitterness that other marmalades seem to embody.
Rhubarb, mango and lots of amazing spices for a chutney that you'll want on everything.