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 simple, sweet and sour pickle for fresh rhubarb. Flavored with clove, chile, and star anise this is a perfect accouterment for a cheese plate and a novel addition to a light grain-based salad.
Setting the cinnamon stick aflame (either with a torch or, carefully, over a stove burner) adds heat and warmth to the sweet, still-crunchy carrots.
Making your own preserved lemons is easy, and it provides a secret ingredient for your cooking for months to come!
A few ways to pickle your eggs with finished ferments while also making them totally beautiful.
Get your anise in gear. Fennel seeds enhance the bulb's naturally licorice-y flavor. Boy, are we frond of this pickle.
A Chesapeake Bay inspired pickled green bean. Easily modifiable. Enjoy these Old Bay Green Beans as a snack, cocktail garnish, or in spicy salad!
These pickles are similar to a classic dill, but not they're not your bubby's half sour. These stalks have real bite. Room-temp brine means no soggy stalks.
This tangy, clove- and cinnamon-infused relish is a tangle of colorful strips of bell and jalapeno peppers, sweet onions and sun-dried tomato. Great on on pork and lamb, amazing with savory stews like picadillos and tagines.
HOT pickled peppers!!! Enjoy these pickled peppers as an ingredient in vegetarian chile, spicy slaw for homemade pupusas, or if you get really brave… inside some chile rellenos.
This is a DIY salt blend: Meyer lemons and rosemary, plus salt-preserved lemons. Use this to season your vegetable, fish, or poultry recipes. You'll love it!
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