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␡

Pickle & Preserve

Pickled Eggs Flirt With the Devil (& Some Lox)

American

Pickled Eggs Flirt With the Devil (& Some Lox)

The Last Thing We'd Think to Do with Raisins Is Also Our Favorite

Sauce

The Last Thing We'd Think to Do with Raisins Is Also Our Favorite

The Simple-Enough DIY Kimchi That Made Me Ditch the Store-Bought Stuff

Korean

The Simple-Enough DIY Kimchi That Made Me Ditch the Store-Bought Stuff

So You Bought a Jar of Preserved Lemons, What’s Next?

African

So You Bought a Jar of Preserved Lemons, What’s Next?

Recipes for that tangy, zesty condiment sitting in your fridge.

Valerio Farris
about 2 months ago

In the Shop

Weck Tulip Jars (Set of 6)

Weck Tulip Jars (Set of 6)

From $28

Weck Clamped Bowls 10.14 Ounce (Set of 6)

Weck Clamped Bowls 10.14 Ounce (Set of 6)

$38

Ball 1.5 Pint Wide Mouth Canning (9 Jars)

Ball 1.5 Pint Wide Mouth Canning (9 Jars)

$20

Gift Cards

From $25

Make These 7 Fermented Foods Now, Eat Them (Much, Much) Later

Beer

Make These 7 Fermented Foods Now, Eat Them (Much, Much) Later

Get ready for some funky kitchen adventures.

Katie Macdonald

Katie Macdonald
about 2 months ago

How to Pickle Anything at a Moment's Notice

Kitchen Hacks

How to Pickle Anything at a Moment's Notice

This one habit gets you halfway there.

Valerio Farris
2 months ago

The Case for Wintry Pickles

Winter

The Case for Wintry Pickles

Your mason jars want more than cucumbers and watermelon rinds.

Emma Laperruque

Emma Laperruque
2 months ago

A Wintry Jam That’s Totally Bananas

Fruit

A Wintry Jam That’s Totally Bananas

And easy as heck to make.

Emma Laperruque

Emma Laperruque
2 months ago

Recipes

Kimchi Stew with Pork Belly

Kimchi Stew with Pork Belly

Lemon Marmalade (Marmellata di Limoni)

Lemon Marmalade (Marmellata di Limoni)

Pickled Pear Spears with Star Anise

Pickled Pear Spears with Star Anise

Pickled Raisins

Pickled Raisins

Five Ways to Use Five-Spice

Cake

Five Ways to Use Five-Spice

And why it's one of our go-to blends.

Emma Laperruque

Emma Laperruque
3 months ago

A Beautiful Grilled Cheese With a Bold Bite

Sandwich

A Beautiful Grilled Cheese With a Bold Bite

Stuff bright, zippy pickles in your sandwich.

Katie Macdonald

Katie Macdonald
4 months ago

The Italian Condiment Your Cheese Plate Needs Pronto

Italian

The Italian Condiment Your Cheese Plate Needs Pronto

There are many ways to *mostarda*, from traditional to no-recipe

Emiko
7 months ago

An Unusual Pickle to Make Now (& Eat All Fall)

Sauce

An Unusual Pickle to Make Now (& Eat All Fall)

A puckery, punchy place for those pesky underripe pears

Sarah Jampel
7 months ago

What To Do When Your Jam Doesn't Jiggle

Fruit

What To Do When Your Jam Doesn't Jiggle

Tips to set you up for success

Katie Macdonald

Katie Macdonald
9 months ago

The Nuances of Jewish Preserving

Kosher

The Nuances of Jewish Preserving

From dill pickles to tomato-and-pepper matbucha, great variety and differences

ekpaster
9 months ago

You Can Make Your Own Vinegar—But You Should Buy These 3

Sauce

You Can Make Your Own Vinegar—But You Should Buy These 3

You could use them for a lot more than food

Katie Macdonald

Katie Macdonald
9 months ago

Could Walmart's New Fruit Punch Pickles Possibly Be Good?

Southern

Could Walmart's New Fruit Punch Pickles Possibly Be Good?

Or will they take a particular pickle palate?

Karen Lo
9 months ago

Love Pickles? Then Save the Brine, and Use It in This Chilled Summer Soup

Soup

Love Pickles? Then Save the Brine, and Use It in This Chilled Summer Soup

Made entirely with ingredients you'll find at the bodega

mitschlag
10 months ago

A Cure to the Lemon Problem You Didn't Know You Had

Middle Eastern

A Cure to the Lemon Problem You Didn't Know You Had

It's the secret to making pantry gold

Katie Macdonald

Katie Macdonald
10 months ago

Kombucha's Health Benefits: Which Claims Are True?

Wellness

Kombucha's Health Benefits: Which Claims Are True?

We dig into what is known (and what it is less-than-certain)

Sarah Jampel
11 months ago

What Sandor Katz Wants You to Understand About Fermentation

Books

What Sandor Katz Wants You to Understand About Fermentation

Know-how from the man who wrote the bible on fermented foods

Sarah Jampel
about 1 year ago

How to Make Pickled Eggs in Every Natural Color & Flavor Under the Sun

Egg

How to Make Pickled Eggs in Every Natural Color & Flavor Under the Sun

The sharp, punchy pow your egg salad has been missing

Emma Laperruque

Emma Laperruque
about 1 year ago

A Really Fun "Textbook" on Preserving, For Beginners and Pros Alike

Community

A Really Fun "Textbook" on Preserving, For Beginners and Pros Alike

Our community reviews Batch

Ali Slagle
about 1 year ago

Molly Yeh's Quintessential Late-Night Food

Super Bowl

Molly Yeh's Quintessential Late-Night Food

It doubles as a perfect Game Day snack (convenient!)

molly yeh
about 1 year ago

Two-Ingredient Marmalade to Slather on Cakes & Stir Into Tea

Italian

Two-Ingredient Marmalade to Slather on Cakes & Stir Into Tea

Bonus: It's also like aromatherapy for your kitchen

Emiko
over 1 year ago

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