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?
A classic combination makes for excellent eating. Whether chopped in a salad, garnishing a cocktail or straight out of the jar, these gingery carrots are sure please almost everyone.
Making vinegar is almost as easy as throwing some sugar, some water and (optionally) some fruit scraps into a container and adding a bit of water. There's really not too much more to it than that!
Lightly boozy, heavily flavorful fruit cocktail converts sugar into an almost-wine in the blink of an eye. My favorite, indulgent way to use the summer fruit harvest. Put it on ice cream. Die happy.
A honey-sweetened jam made from peaches and yellow tomatoes. It gets a spicy kick from freshly grated ginger and red chili flakes and is perfect as a dipping sauce for roasted root vegetables.
This probiotic pepper salsa was inspired by a trip to Peru, but adapted to ingredients easily available in North America.
Fermenting cucumber pickles is one of the less easy pickles! (Yes, it's still easy). Here's my experience and a few tips to help your luck along.
Delicate strips of baby eggplant, pickled with mint and garlic in red wine vinegar.
Kick up your beautiful beets with some cumin seeds and basil for a vibrant, summer pickle.
Ferment your mustard for an extra probiotic kick. A touch of maple makes it even tastier.
How to make a large batch of refrigerator pickles. They're just the thing to take to potlucks and cookouts this summer.