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?
Writer of CakeWalk, photographer of miscellany, maker of whatever strikes my fancy. If it can be made in my kitchen or basement (or anywhere else close to home), I'd like to try it.
Another slaw becomes kraut: this one slightly sweet with jicama, apple and lemon juice.
Strawberry jam's sweetness tamed by workhorse chile guajillo... not spicy, just warm and cozy.
Turning supermarket blackberries into gorgeous, punky jam without using boxed pectin works for me!
I posted this awhile ago, but it's been a constant in my fridge ever since. It's a really good condiment to put on your lists for this Summer's preserving!
Lacto-fermenting everything, I hit on a good use for leftover beans. Haven't tried lacto-fermentation yet? It's so easy.
Another soon-to-be-favorite, date chutney is sweet and just a little spicy. And, it's going to be good on everything.
This is a sauce-style salsa, spicy from chiles de arbol and sweet from roasted red peppers.
Easy canning in the oven for bulk grains...
Experimenting with lacto-fermenting? Try this delicious salsa from Sally Fallon!
My first lacto-fermentation experiment, Cortido is the best way for me to start: Spicy and good on everything!