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 recipe combines kiwifruit, lime juice, and pineapple juice for a delicious and gorgeous jam that will make you feel like you're living it up in the tropics.
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.
The last pineapple I picked wasn’t as ripe as I expected, so the rings ended up on the grill pan to caramelize, enhancing their flavor. I made grilled pineapple salsa, a tropical twist on a favorite chip dip.
This pineapple basil shrub is made from fruit and herb infused rice vinegar. Sweetened to taste with simple syrup and dressed up with a slice of starfruit, it's a perfect mocktail.
An update on the recipe from the Ball Book, this one uses all fresh produce and MUCH less sugar than the original, but still has that great flavor that tastes like carrot cake!
