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?
What happens when you remove some of the bitter from a cranberry and replace it with sour? This is one of the most interesting things I've tasted in a long time - ideal for fish, cocktails or in yogurt with maple syrup.
The WellPreserved House adores heat. We're both big fans of anything with a kick - this house-fermented hout sauce takes our cooking to a different dimension; the hottest one.
While we love to dehydrate ingredients in their purest form - there's lots of room to experiment, adapt and use cooking knowledge when dehydrating as well. This is a designer-garnish intended to offset pickled garlic.
7 Pounds of hot peppers reduced to 10 ounces of dried product. With less than 20 minuts of active time, this is an absolute staple of our kitchen through the winter months.
Jam for grown-ups. It`s savory, sweet and bitter all at the same time. We`ll be eating this on scones, roasting meats with it or serving on a cheese platter. The unexpected hit of pepper raises this jam to unexpected places...
One of the easiest preserves you'll ever make - Mother Nature does most of the work and there's still time to make a batch as long as there's fruit to be had. Even those who don't like rum enjoy this fruit and juice infused treat.
