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'm a blogger and chef. My blog is primandprimal.wordpress.com. I live and work in Brooklyn, NY.
Having deposited a bucket’s worth of peaches with my parents, I decided to make chutney with what remained, and what a chutney it was.
A recipe for a sugarless, all-natural blackberry jam.
A recipe for pickled, curried, fermented cauliflower.
Recipes for making Balkan Ajvar and Ćevapčići.
Recipe for lactofermented carrot sticks, flavored with honey, ginger, and orange zest.
Recipe for cherry chutney, along with another recipe for pork loin that includes cherry chutney.
The recipe below is an approximation of Jaffrey’s recipe (I still don’t have Fenugreek seeds) and I made most of it up as I went along. Chutneys are great to improvise with.
Rhubarb barbecue sauce, inspired by Victorian basting sauces.
Recipe for homemade harissa, as well as an accompanying recipe for grilled lamb burgers.
Pickled and fermented condiments for a Korean-style barbecue: Kimchi, ginger scallion relish, pickled mustard seeds and quick pickled cucumbers.