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?
How to make herb infused vinegar, like this Sage Blossom Vinegar.
These pickled carrots are made with garlic, dill seed, fennel seed, sliced serrano chile and fresh, fragrant dill. Enjoy these pickles as an afternoon snack or as an accompaniment to a piled high burger. They are also super tasty with Mexican food!
Tender and creamy, the homemade ricotta pictured here is dressed with just a drizzle of olive oil, bright lemon zest, black pepper and flaky sea salt.
Use this Strawberry Infused Bourbon to put a twist on some classic cocktails including the Strawberry Old Fashioned, Strawberry Mint Julep and Strawberry Manhattan.
Made with kosher salt, onion, garlic, thyme, bay, lemon and black pepper, this brine recipe infuses some major flavor and moisture into any cut of pork, chicken or turkey.
A spicy tomato chutney to celebrate the start of the tomato season here in San Diego.
Intensely flavored lemon chutney, inspired by my mother's recipe for mango chutney.
In which I pickle Garlic, Mushrooms, Red Onions, and, yes, Pickled Strawberries. Look out, cheese plate!
Pickled Vegetables - Cauliflower, Carrots and Red Bell Peppers
Hungry for summer fruit flavors, I made a batch of my mom's conserve using frozen sweet cherries with fresh raspberries.