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?
Nothing says spring like a fresh snap pea; all green and crunchy, fresh as a new season. When the pea pods produce more than can be eaten fresh off the vine, it’s time for a salt brine. Fermenting these sweet green peas only heightens their crunch.
Marinated Basil and Garlic Peppers
Easy Russian-Style Homemade Sauerkraut: Delicious and healthy way to use leftover cabbage. You only need 4 ingredients and 20 minutes to make it!
Easy pickled asparagus recipe with fresh fennel bulb and sprigs.
Swedish-inspired quick pickled cucumbers in a sweet vinegar brine. My mother makes these every year for Christmas Eve. A spiralizer makes it easy to cut the cucumbers paper-thin.
Here is a simple, easy pickle recipe. In a complex challenging world, some things are just deliciously easy.
The fridge pickle is a simple, tasty beast: so delightfully fresh and crunchy that you eat them all sooner than you meant to.
Pickled red cabbage spiked with red wine, cardamom, cinnamon, anise, and red and black pepper. Refrigerator pickle will keep 3 months. Great with everything.
Plums, salt and time are all that's required to make these classic Japanese preserves, commonly eaten with rice.
A simple kraut with spicy parsnips, onions, and black pepper.
These fermented pickles are crisp and tangy, laced with tarragon, garlic, chili and mustard. Best of all, the pickle juice is carbonated. Dirty martini, anyone?