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?
To make a perfectly delicious batch of your own gourmet, artisan kraut, all you need is a big bowl, a quart-size mason jar, cabbage, sea salt, and patience.
Grape season is still in full swing here in California, so making raisins is the perfect seasonal kitchen side project. Described here is a technique using green grapes for golden raisins, but you can choose any grape you like!
More easy pickling. Beets, with onions in a brine including cider vinegar and caramom.
A jelly lover is excited to find a new product but is invariably disappointed in its flavor and texture, so he decides to make his own.
A very easy quince jam and some thoughts from an orange childhood.
This jam is the perfect marriage of figs and chiles. Spicy, earthy, savory and sweet all at once.
This is the jam that started my love affair with canning. I've served it on a cheese plate with blue cheese, on almond butter sandwiches, with scones, in dessert bars, and by the spoonful.
Here's what you need to have to begin canning, and some ghetto-rigs to get around buying new kitchen uni-taskers.
These lightly curry-flavored pickle slices are simply the best. I must confess I am addicted to them, and I guarantee you will be too.
These spicy refrigerator pickled cherries are so easy to make and lend themselves perfectly to a sweet & sour twist of the timeless cocktail, a Manhattan. Post includes recipes for both!