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?
I first discovered these sweet and spicy gems years ago when my friend Lindsay gifted me a jar. I can’t wait to try them on my fully loaded garnish skewer floating atop a spicy bloody mary cocktail!
Gooseberries ferment beautifully for salsa and spicy party dips, and are refreshing in a fruit kvass.
A sweet and briny curry maple pickled kohlrabi recipe.
Learn to make fermented probiotic-rich dilly carrots without using whey. Great in salads, and with meals, if you resist eating them all straight from the jar first.
Cukes and zukes or bread and butter pickles crispy and zingy.
Marisa McClellan, of Food In Jars, talks about sugar’s role in canning, the purpose of acid, when a boiling water bath works and when it doesn’t and why, the advantages of canning in small batches, and more.
Quick pickled baby beets could not be simpler to make. These refrigerator pickles only require a little prep and they are ready to eat after just a few hours in the brine.
A quick pickled dill & chive shell pea recipe. Crunchy, herby, and easily modifiable.
Delicious seasonal and resourceful kimchi pickles using a flexible, template approach to this spicy passion-inspiring ferment.
Canning your own spicy bread and butter Pickles is a great way to add a little summer to your menus all year long.