The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
- Cabbage Rolls with Adjika
- Taking the Wind Out of Jerusalem Artichokes
- How to Pickled Cabbages Whole
- Bartering for New Tastes
- Purple Mustard from Homemade Must
- From Ukraine: Beet-Horseradish Relish
- A Taste of San Diego
- A Giveaway for Home Preservers
- Mustard Oil: For External Use Only?
- Late-Harvest Treat: Haw Jelly
Tag Archives: peppers
When my faithful correspondent Sheila offered to send me seeds of a pepper variety called hinkelhatz, I didn’t bother to ask what a hinkelhatz pepper was. Every pepper variety, I figure, is worth trying at least once. As I laid … Continue reading
Following my post on thick salsa made from baked sliced tomatoes, a reader asked about making fermented salsa. I grimaced as I considered how easily tomatoes rot. Cutting them up and leaving them to ferment would be asking for trouble, … Continue reading
For a primer on both pickling with vinegar and water-bath canning, see my recent post at the website Eating Rules.