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?
A sweet and savory peach jam with caramelized onions and basil. Great atop a baguette with cheese!
Honey-sweetened jam made with fresh peaches, raspberries, and ginger. Crazy good.
Ever wonder why your quick pickles end up soft and without that satisfying crunch? Check out some of these tips and see what you could try doing differently.
Ripe peaches, sweet cantaloupe, a little bit of almonds and voila! A gorgeous summer jam. Peaches are at their height, the perfect partner for the translucent nuggets of ripe cantaloupe in this jewel-toned beauty.
Pickled beans have a wonderful texture, kind of a squeaky crunch when you eat them, followed by that sour tang. You can make a couple quarts in under an hour.
These are as good as those dill pickles at your neighborhood deli. They're crunchy and got that tang and bite you love in a good deli pickle!
Three ingredients, and a little patience, is all you need to create an incredibly flavorful apricot jam.
Here's an easy pickled blueberry recipe. You can leave it quick pickled, which will last in the fridge for months or can it for longer. It's great on pork, fish, and your favourite cheese.
Marisa McClellan, of Food in Jars, demonstrates How to Can Marinated Red Peppers (video+recipe). Great on sandwiches, in salads, or part of an antipasto plate. Delish!
Preserve summer’s plump, juicy blackberries in these decadent chocolate blackberry preserves — not quite jam, not quite sauce, but tastes delicious on everything!