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 am a sommelier and urban gardener, living in Denver. I also write a bimonthly wine column at the Kitchn and contribute posts on gardening. I am in love with infusing and pickling almost everything.
Here's how to make limoncello, along with two cocktails that incorporate the liqueur. The process takes at least three months, but the end result is completely worth it. Sweet, potent lemon liqueur that captures the bright, citrus notes.
How to make a fruit-based shrub, aka "drinking vinegar," along with three recipes: blood orange, strawberry-peppercorn, and raspberry-mint.
A mixed citrus marmalade, made with lemons, blood oranges, and navel oranges.
How to easily make spicy, herbaceous, quick-pickled radishes.
Easily preserve ripe, summer cherries in brandy. Add spices, cherry juice, and orange peel to make the most delicious Manhattan garnish.
Collect edible lilac blossoms and incorporate them into a beautiful simple syrup, a lemony gin-based lilac cocktail, or delicious lilac almond scones.
Capture the sweetness of spring strawberries by quick-pickling them, easily! And then reward yourself with a smashed, pickled strawberry gin cocktail with your freshly pickled berries.