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?
Repeat after me - Fermentation is my friend. I fear not the friendly bacteria.
Fermentation can create so many delicious foodstuffs, like this crunchy, spicy cucumber kimchee (kimchi). And, it is easy to boot!
Quetsch plums preserved in slivovitz, in syrup, in conserves with hazelnuts, and fresh and oven dried with walnuts.
This innocent-looking syrup packs a serious punch that is guaranteed to wake up your cocktails, or maybe even cure the common cold.
A really good cocktail has layers of flavors — an infused simple syrup can create complexity, if you do it right.
The song "Sippin' on Gin and Juice" will come to mind as you enjoy this blackberry jam with the delicious addition of gin. A condiment to make even Snoop Dogg get up early. Please note you don't have to enjoy rap music to like this jam.
It's canning season, and nothing is more treasured than home preserved tomatoes. Recipes and more for preserving the best of the season.
With a generous gift of New Jersey peaches, I put up a batch of sweet and subtly spicy fruit that is perfect for ice cream or cereal.
Apricots rival sour cherries as my favorite fruit. This year I combined them to make preserves. And made three other types of apricot preserves, too.
I scavenged mulberries from trees growing in my alley. Combined with strawberries, they make a luscious and flavorful jam.
Pickled onions...just what you need for your Gibson cocktail this evening.
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