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?
HOT pickled peppers!!! Enjoy these pickled peppers as an ingredient in vegetarian chile, spicy slaw for homemade pupusas, or if you get really brave… inside some chile rellenos.
A rustic apple jam infused with rosemary from Preserving by the Pint by Marisa McClellan.
Rhubarb and ginger curd, sweet, tart, smooth and just a little bit hot!
Natto - A Japanese ferment that is associated with treating just about every ailment from high cholesterol to heart disease to varicose veins! As easy to make as yogurt and very fun to play with!
Once used for their medicinal and revitalizing qualities, shrubs make a most refreshing beverage, with or without alcohol.
Make your own flavored salt with lemon zest, rosemary and thyme.
This is a DIY salt blend: Meyer lemons and rosemary, plus salt-preserved lemons. Use this to season your vegetable, fish, or poultry recipes. You'll love it!
This wine comes out like a nice rosé, and although simple to make, is a wine you can definitely be proud of!
No double boiler needed. Don't bother planning to do anything more complicated with it, if there's a spoon within reach it won't last long enough.
So, what exactly is a Rumtopf, you ask? Basically, it’s an age-old German tradition of preserving fruit in sugar and rum. Not only do you end up with preserved fruits at the end, but also a unique syrupy beverage with boundless potential.
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