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?
A weblog about a 30-something female living in New York, and her adventures in cupcakery, cooking, and canning!
Version 2.0 of my original maple-bourbon pickles, this time made with Cabin Fever; an 80 proof whiskey blended with Grade B Vermont maple. If it's possible to improve on greatness, I did.
Pickles made with vodka & a few different types of hot/semi-hot peppers.
A jelly made from Davidson's organic Hibiscus flower tea and rose petals. Definitely unique, and not for the casual jelly lover.
Super small batch raspberry jam with bits of jalapeño & chopped cilantro. Sweet, savory & spicy! Could probably be doubled with good results.
Homemade cherry-flavored bourbon. Also, as an added bonus: bourbon-infused cherries!
Two different ways to take your bourbon: bourbon pickles & a maple-bourbon version using real maple syrup. Both made with caramelized onions. I used Blanton's, but any bourbon that tastes good will do.
My version of Brooklyn Brine Co.'s "Hop Pickles"; except mine is made with Samuel Adams Latitude 48 IPA. Super easy, super quick, super delicious.