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?
Tangy peach barbecue sauce, makes 4 half pint jars. Try it on chicken or pork.
The cherries leftover from making the shrub have a kind of pickled flavor since they were sitting in a vinegar solution for a full week.
Learn to make a basil simple syrup, perfect for a refreshing soda or cocktail base!
Kumquats candied in vanilla bean sugar. Also yields an amazing syrup as a byproduct that's perfect in cocktails or homemade sodas!
Slather this persimmon butter on your morning toast, stir it into oatmeal, or put a dollop of it on yogurt for a persimmon-y treat. It also makes a fine addition to a cheese plate!
Easy instructions to make this decadent dulce de leche caramel!
All it takes is fresh hachiya persimmons, a cool, dark place to hang them, and several weeks of patience and diligence, and you get hoshigaki, Japanese dried persimmons.
Easy to make and can, peach ketchup.
Another gluten-free vegan Passover dip recipe! Inspired by skordalia.
Like hot fudge sauce but only have chocolate chips? No problem! This sauce is easy, hot and delicious.