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?
How to make a fruit-based shrub, aka "drinking vinegar," along with three recipes: blood orange, strawberry-peppercorn, and raspberry-mint.
A sweet and tangy onion relish that has light balanced dose of spice.
Serve this fresh pineapple chutney with crisp-fried lentil wafers called poppadums as a palate cleanser between mains and dessert.
Kumquats candied in vanilla bean sugar. Also yields an amazing syrup as a byproduct that's perfect in cocktails or homemade sodas!
Cavolo Nero Tapenade makes the perfect sauce for pasta, spread or dip.
Transform hot peppers into an amazingly delicious tabasco-style hot sauce with this simple lactofermented recipe.
Fresh, zesty, garlicky parsley salsa verde ready in 5 minutes. Perfect for topping both meat and vegetarian dishes - steaks, sweet potatoes, etc.
Simple to make and delightful to eat. Yogurt based dressing with a toasty and cheesy flavor.
At one time, citrus was so precious that even the peel was preserved. Now, it's done because it's delicious. And the leftover syrup makes a great cocktail.
Harissa is a spicy red pepper sauce commonly used in North African cuisine. It's easy to make and has become my new favorite condiment. Full of flavor and spice, you can use it on practically anything!