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?
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.
If you love wine and love blackberries, this jam is a treat you need to try. Pectin free, and with a whole bottle of wine, this jam is sure to impress at your next cocktail party.
The simple canning tips my mamma taught me + my favorite salsa recipe.
Cukes and zukes or bread and butter pickles crispy and zingy.
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.
Homegrown Concord grapes made into juice for the wee ones. Preserved and canned at home.
Easy steps detailing how to preserve your tarragon in a bottle of vinegar or use the dehydrator to enjoy all winter long.
A savory yet sweet black pepper and wine cherry jam. Enjoy on a sandwich with salted almond butter.
A quick pickled dill & chive shell pea recipe. Crunchy, herby, and easily modifiable.
Move over tomatoes... rhubarb is a great base for ketchup, and the right kind of sour to support some heat and spices. No cheesecloth required: infuse the vinegar with spices instead!