The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
- Pickled Pink
- Tasting Lavender
- Brined Cherries, for a Change
- Strawberries in Red Wine
- Strawberries and Roses for a Scented Spring Cordial
- Another Use for Angelica
- An Appetizer for Spring: Fried Angelica Sheaths
- From the First of the Year’s Rhubarb: A Compote
- A Beautiful Pantry . . .
- Fresh from the Pod: Green Garbanzos
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.