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 fragrant salt is perfect for dry brining or for simply seasoning fish and poultry.
Vanilla bean softens and enhances the zing of lemons and makes this jam beautifully aromatic.
Honey and mint enhance the sweet and bitter flavor of grapefruit. Tastes like your favorite herbal tea on toast!
Sauerkraut is easy and delicious! This savory and very slightly sweet version is loaded with umami. This has become my favorite sandwich topping and is a ready, nutritious side dish.
These kumquats are a hybrid with mandarine oranges. They are plump and fragrant and make a beautiful marmalade. Look for them at your local farmers market!
Spring raspberries have arrived in California just in time for me to make 150 tasty wedding favors. Add a little pomegranate juice and you have something really special. See my system for making a LOT of tiny jams.
A delicious and natural way to get your probiotics, all thanks to a little Ginger Bug.
A delicious, happy accident! Use up bits and pieces of stone fruits, add a vanilla bean and voila! Flavor magic!
When summer fruits start rolling in, you might want to roll out this small batch of pectin booster. Add this apple and lemon pectin concentrate to your batches of low-pectin fruit jam.
A simple, sweet and sour pickle for fresh rhubarb. Flavored with clove, chile, and star anise this is a perfect accouterment for a cheese plate and a novel addition to a light grain-based salad.