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?
With winter squash in abundance in Upstate New York, Becky shares two recipes, sweet & savory pickled butternut squash. Water-bath canned & refrigerator methods are discussed & explained. A perfect unique edible gift.
It’s mind-meltingly hot out and all I want is something cold that explodes with vinegar. I’m hot, crabby, and can’t afford the olive bar. You know how we fix this ornery mood?
We pickle some shit. Specifically celery. Cheap, crisp celery.
Would I buy special seeds, wrestle with spiny green monsters, and individually prep dozens of tiny cucumbers just so I could make something I could buy in a store? Of course I would. And you can too! Also, pate.
Taking a flavor note from a popular gin and bringing it to the front, I experimented with pickling cucumber slices using a brine of gin, mint, lime, and juniper. Like a eating a classic cocktail in delicious pickle form.
