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?
She cooks to avoid Prozac.
Recipes, ramblings, all things delectable at www.katyshecooks.com
Making kombucha tea requires the lowest-maintenance of any cultured beverage. Just make sweet tea every 7-14 days, and bottle the finished tea.
Adapted from a Southern Living recipe, this is the classic version of that glorious pickled pod.
This recipe for water-bath canning fresh tomato salsa starts with 10# tomatoes, adds vinegar for safe acidity, and results in about 8 pints of summery salsa to enjoy the rest of the year.
These classic half-sour pickles use a tea bag, a few carrot sticks, and a cold soak to encourage crunchiness. Packed with the flavors of garlic and dill.
It's the way our great-great-grandmothers likely would have preserved jam. With honey and a little fermentation, making a delightful, healthy way to preserve freshly-picked blueberries.
Beet slices fermented in a brine with orange peel and fresh ginger. Perfect for salads, or snacking straight from the jar.