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?
These fermented pickles are crisp and tangy, laced with tarragon, garlic, chili and mustard. Best of all, the pickle juice is carbonated. Dirty martini, anyone?
Leftover whey provides a perfect culture for giving your vegetables the zing and health kick they need. Carrots, onion, cauliflower and broccoli can all benefit from this briny, garlicky treatment.
Garlic Dill Deli Deliciousness. I love rotten food - although it's taken some time to figure out that I've been eating it all my life. These are super easy and super quick to make - they just take a bit of care to watch. :)
The ultimate pickle...crisp, tangy, and juicy. These pickles are ready after 3-4 weeks in a salt brine and can be canned or stored in the refrigerator for long term nibbling.
A variant on a red wine pickled beet recipe from Linda Ziedrich's The Joy of Pickling. Rather than use her suggested ginger and cinnamon, we added my beloved nutmeg (CT native that I am) and some star anise.
