Nothing says spring like a fresh snap pea; all green and crunchy, fresh as a new season. When the pea pods produce more than can be eaten fresh off the vine, it’s time for a salt brine. Fermenting these sweet green peas only heightens their crunch.
This homemade Chai Apple Butter fills your house with a wonderful aroma as it comes together in your slow cooker. It then makes the perfect sweet condiment for a variety of bread and pastries and freezes or cans well so it can be enjoyed all year.
What's better than fresh, homemade kimchi? This homemade kimchi with fresh pomegranate seeds - an all out flavor extravaganza! Sweet, salty, spicy, pungent and sour, this one has it all. Amazing with stir fry, seafood or eaten straight from the jar!
Different recipes call for different kinds of pectin. (What is pectin, anyway? Find out here.) So what if you're all set and ready to make a pot of jam, and your recipe calls for liquid pectin, but you only have dry? Can you substitute them?