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?
This is an awesome dipping sauce for anything you like to dip with a little sweet and spicy twist. Even my kids love this as a dip for vegetables or chips. Try it on a burgers too!
This sauce is made from just FOUR ingredients and it tastes amazing with almost about everything. Eat it with raw or roasted veggies just like hummus, make a salad dressing out of it, use it as a bread spread, add it to noodle dishes and stir-fries.
You don't need a lot of this intensely flavored marinade to infuse meat or fish—just enough to coat the surface. The ratios below of two parts oil and vinegar to one part soy sauce can be easily multiplied for larger portions.
Spicy chilies bite back with sharp onion, sweet dates, and cooling paneer cheese. From Jam It, Pickle It, Cure It author Karen Solomon's latest book, Asian Pickles.
Mild pink onions and bright cilantro share the plate with hefty lime juice and savory cumin. From Jam It, Pickle It, Cure It author Karen Solomon's latest book, Asian Pickles.
Garlic and Sriracha balance the sweetness of pineapple in this Southeast Asian-inspired pickle; a splash of fish sauce adds a robust savory edge. From Karen Solomon, author of Jam It, Pickle It, Cure It.
Murabba is a sweet-savory jam pickle common in Indian, Pakistani, and Middle Eastern cuisines. This is equally good topping ice cream as it is accompanying grilled meat or fish.
