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?
Savòr, a quince conserve from the northeastern regions of Italy, is an unusual and delicious condiment to sharp cheeses.
You will love what happens to radishes and carrots in this pickle -- one turns a sheer sunset pink while the other practically pulsates orange. Although these pickles are Chinese in origin, they happily pair up with a burger.
Salting cuts the slime factor on cactus pads, or nopales. These pickled pads are delicious alongside meats or as a vegetarian taco filling.
The apples give this sauce plenty of sweetness, while the pears add a pleasantly grainy texture. a small amount of orange and lemon juice brings the necessary tang.
These Middle Eastern-flavoured, sweet, spiced butternut squash pickles will be at home on a cheese or charcuterie platter at any Thanksgiving/ Sukkot table.
This salsa recipe allows you to decide the ratio of peppers to onions that you want in your salsa. Pretty great to get some choices and still have a recipe safe for canning!
India Relish, or better known as 'relish' is the original tangy sweet condiment invented by Mr. Heinz way back when. Here it's done with chunky green tomatoes and green onions. Delightful!
A sweet and savory roasted onion and fresh sage jam. Pair this jam with scones and goat cheese, atop a bison slider, or as a glaze for this year's Thanksgivings turkey.
This is a bright, punchy jam, redolent with citrus flavour and spices. It deserves to be smeared thickly on crusty bread and eaten with a steaming cup of tea in bed, crumbs be damned.
Daikon kimchi is delicious - sour, spicy & crunchy with that twang of umami that sets my mouth a watering. The key to awesome kimchi is using the right chilies & a bit of sugar.
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