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?
Cherries and Cabernet Sauvignon pair together in this amazing preserve. Its perfect for scones, biscuits or hot, fresh bread - yum!
Bearss limes turn yellow and juicy when they're ripe, and their intensely limey aroma and flavor make for an excellent marmalade.
Sour and fruity cherry (Kriek) lambic beer is added to strawberries and rhubarbs for a tart and tangy spread.
Super quick and easy parsley pickled parsnips. A bitter yet balanced nutty pickle coin.
Bone broth is trendy -- and expensive. Make your own, and put it up for pennies on the dollar.
This jam is the classic Creamsicle combo of orange and vanilla. it's sweet and juicy and is great for people who don't like the bitterness of marmalade. Plus, don't throw those peels away. Dehydrate them instead!
I love canning, but some days I just don't have time. Here are just a couple of ideas on how to quickly preserve your goods.
Spicy and sweet masala habanero pickled carnival squash wedges!
This dill radish relish brightens up winter as a slightly tart and sweet condiment for sandwiches, salads and more.
A winter time jardiniere-like pickle recipe with turnips, carrots, and radishes.