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?
You should make your own corned beef because it's A) AMAZING, B) stupid easy, C) three ingredients if you count pickling spice as one ingredient (and I do because lazy), D) so easy you could prep it drunk on Guinness or Sunday brunch mimosas.
Intentionally mixing a nice sweet vinegar into some seltzer with a dash or two of bitters seems to elevate me from the pickle crack house to the vinegar garden party. Luckily, the fruit shrub is perfect for my late summer brine fix.
It’s mind-meltingly hot out and all I want is something cold that explodes with vinegar. I’m hot, crabby, and can’t afford the olive bar. You know how we fix this ornery mood?
We pickle some shit. Specifically celery. Cheap, crisp celery.