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?
Homemade preserved lemons are easy to make, far better than any you can buy in a store, and go well with anything from soups and stews to salads and seafood.
Carrot pickles? For sure! You can do this recipe in minutes using one (or fewer) carrots or easily make even more. Fermented carrots are sweet (from the veg) and sour (from fermenting) and are great on their own, as condiments or added to a dish.
Making sauerkraut is easy and takes minutes. We often make a pound or two when we don't have time to cook - here's how to make a small batch of sauerkraut in minutes!
Fermenting onions in a salt brine turns onions into a slightly sweet, mildy tart and far less pungent treat to use in cooking or on top of salads. Plus, raw fermented onions don't give the eater the same lingering bad onion breath.
Crisp slices of red onion are marinated in a mixture of citrus juice, white wine vinegar, salt, pepper and allspice until tart and tender. Charred jalapeño and bay leaves are added to the mix to bump up the savory spice factor.
A quick and easy recipe with results that are crunchy and delicious. Once you've tried pickled onions you will always want to keep one or two jars on the pantry shelf.
