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?
I am slightly addicted to chilli and eat it on as many foods as possible. This is a spicy and sweet chilli jam with garlic and ginger. I think it has a bit of a spicy kick but it is not mouth burning.
you CAN pickle - no excuses!
Pickled Golden Raisins are a spectacular addition to roasted and stewed meats, especially lamb. Stud your basmati with them and a few buttery toasted almonds; your rice just got an upgrade.
A recipe for making fire vodka or Polish Krupnik, a honey and herbs infused liqueur.
Sweet and warm tropical fruit relish served in portobello mushroom caps.
This tiny-batch banana jam is sugar free and spiced up with citrus, vanilla, cardamom, and clove.
Banish the blah ham with this 5-minute pineapple sauce perfumed with curry. Don't tell anyone, but it's good on ice cream, too.
Susan Feniger's recipe for Meyer Lemon Marmalade is so easy a first-timer can be successful with it!
Once you make your own preserved lemons, you will find you use them in EVERYTHING! They add a spark of interest to any dip, quiche, salad, dressing, etc. Try it with Meyer lemons!
If you have lemons, Everclear, cheesecloth and a big jar, you are well on your way to making your own limoncello -- Italian lemon liqueur.