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 year peaches come early, at least in Europe. If like me, you don't like the peach taste altered in your jams, add some gin! It will enhance the fruit flavour and make it more sophisticated.
Whether you have access to fresh sour cherries or - like me - only to the frozen ones, try this easy fruit infused vodka. In six weeks you will obtain a bottle of beautiful, aromatic and addictive home-made liqueur.
Hot and sweet peppers are available throughout the Summer. This Pepper Jelly is a mixture of both and a great way to spice up toasts, grilled meat, sandwiches, noodles, rice dishes...
Apricot season is the best occasion to try this extremely easy home-made liqueur. Gin, sugar and apricots is all you need. Oh, and, of course, a bit of patience!
These colorful pickled radishes are an example of sokusekizuke or 'instant' Japanese pickles that are ready to eat in as little as an hour, and are stored in the refrigerator. This version uses some not so traditional ingredients.
