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?
Tart, sweet, and gorgeously ruby-hued, this red currant jelly is the perfect way to make the most of a relatively small amount of currants. I started with less than two pounds, and ended up with a very satisfying 4 half pints.
Sweet cherry halves preserved with honey and flavored with fresh rosemary. Perfect for cheese plates and cured meats.
A slightly spicy, sweet and tangy batch of chutney that is a perfect partner for cheese.
A relatively small batch of soft-set, honey sweetened raspberry jam.
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.