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?
Different salt-preserving approaches and techniques for the bounty of your spring and summer herbs.
Get gorgeous spicy flavour in a ferment of garlic and garlic scapes. A wonderful slithering pleasureful pickle.
Fermenting garlic might seem like alchemy, but honestly it is quite easy! The following instructions will work for any size jar that you have on hand.
Brussels sprouts are a logical next step in kimchi making. With 3 Tablespoons of heat (red pepper flakes and cayenne) and a two week ferment, this is a distinctly hot and spicy recipe.
Quick pickled radishes with a hint of dill, onion, and cinnamon. Great crispy pickle for a hot summer day!
A savory and tart quick asparagus pickle just in time for the local Spring harvest.
Sweet pickle relish adds zest and spark to hot dogs and other summer grilled meats. Here's a tangy-sweet recipe for a relish that can be canned.
A sweet rendition of the classic pickled fiddlehead fern.
Dandelions. Homeowners despise them and although I’m not quite yet a homeowner I do believe I’ve found the solution that will raise the lovely dandie from green lawn perfectionist’s arch nemesis to a tasty value added condiment. Dandelion Capers!
This quick and easy kimchi recipe incorporates ramps, but works with green onions or leeks if you don't have access to foraged ramps.