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?
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?
These spiced preserved lemons swim in a heady combination of chunky salt, fiery dried chilies, fragrant whole coriander seeds, and earthy whole cumin seeds.
This kraut is brilliant, golden yellow and packed with cheer and nutrition. It will help keep you at your best in a season of cold and colds. The turmeric, ginger, garlic and orange are all healthful additions & delicious too.
This easy recipe makes the best beet pickles! Fermented instead of canned, they're full of healthy probiotics. With cumin and basil, they're flavorful, bright and tangy.