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?
Every year I grow lemongrass, but Minnesota winters are to cold for the perennial grass to survive the hard frosts. This year I had a better idea. I infused the stalks in vodka.
These quick pickled long beans are crunchy, tangy and fresh! I eat them almost like a side salad and sometimes a condiment for noodle or rice dishes, but chopped fine, they would also make a delicious relish.
This quick and easy watermelon jelly is a taste of summer in a jar!
A simple, seasonal gin infusion of grapefruit, lemongrass and lime. Refreshing and thrist-quenching!
This vibrant, spicy curry paste makes a terrific base for a Thai-inspired stew.
How to make extracts of kaffir lime leaves and lemongrass.
Lemongrass tips and how to make lemongrass vinegar
These fermented sausages are a Northeastern Thai specialty popular throughout Thailand. Now they're gaining popularity in the West. Try your hand at making them yourself!
Give your tequila a tropical and spicy kick by infusing it with Thai flavors. Via TuttiFoodie.
Aside from the delicious combo of strawberries and lemongrass, this post also includes notes on getting natural pectin from lemons, and using Weck jars.