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 small batch of autumnal chutney sweetened with just dates and dried currants.
A tiny batch of oven roasted tomatillo salsa.
A classic recipe for tomato jam, adapted to use honey as it's only sweetener.
A honey-sweetened jam made from peaches and yellow tomatoes. It gets a spicy kick from freshly grated ginger and red chili flakes and is perfect as a dipping sauce for roasted root vegetables.
Delicate strips of baby eggplant, pickled with mint and garlic in red wine vinegar.
How to make a large batch of refrigerator pickles. They're just the thing to take to potlucks and cookouts this summer.
A quick fennel relish that is all licorice and slightly sweet tanginess. It's good on hot dogs and even better on grilled fish.
A tiny batch of honey-sweetened black velvet apricot jam. It's quite tart and lovely on toast.
A family recipe for pickled green tomatoes with balsamic vinegar and olive oil.
Pickled Asian Pears, made as instructed by Karen Solomon in her new e-book, Asian Pickles: Japan. The book is lovely and worth exploring!