INGREDIENTS: 4 cups green cabbage, sliced thinly 1 large golden beet, grated 2 tablespoons fresh turmeric, grated 1 tablespoon fresh ginger, grated 2 tablespoon mustard seed (yellow or brown) 1 teaspoon coarse ground black pepper 1 1/2 teaspoons sea salt Water (as needed) Large wide-mouth jar, sanitized Fermentation weight that fits inside the wide-mouth jar...Read More

Enjoy homemade sauerkraut as a delicious and probiotic-rich condiment or side dish! INGREDIENTS: 1 medium-sized head of cabbage (green or red) 1 to 1.5 tablespoons of sea salt or kosher salt (avoid iodized salt or table salt) Optional: Shredded carrots, caraway seeds, garlic, juniper berries, or other spices for flavoring METHOD: Begin by thoroughly washing...Read More

“We’ve decided to give our recipe to the Universe (and to you), so if you’re seriously addicted to it like we are, you can make it at home. Some batches might be crunchier than others which is just fine — it’s still delicious. And if you do encounter a soft batch now and again, simply...Read More

Meyer lemons taste like a cross between an orange and a lemon, with a sweet-tart, citrusy flavor. INGREDIENTS: 3 lbs. organic Meyer lemons (about 12) 3 cups sugar METHOD: Carefully wash the lemons under cool running water and pat dry. Cut the lemons in half crosswise and juice them, reserving the juice. Using a spoon,...Read More

Quince jelly is a rare treat and a wonderful way to preserve the delicate, floral flavor of quince. Serve quince jelly on toast, as a glaze for meats, or as a condiment with cheese and crackers. INGREDIENTS: 4 to 5 large quince, thoroughly washed, cored, and chopped (leave the skins on for their natural pectin...Read More

Making quince jam is a delightful way to preserve the unique flavor of quince and also makes a delightful gift for the holidays! Enjoy it on toast, with cheese, or as a delicious condiment. INGREDIENTS: 4 to 5 large quince, peeled, cored, and diced into even-sized pieces 4 cups granulated sugar 1 lemon, juiced 1...Read More

If you’re a fan of making ‘quickles’ add this recipe to your lineup! Add them to tacos or quesadillas for a burst of delicious flavor! We like to prep the ingredients first, then make the brine so that it is hot when ready to add it to the jar. INGREDIENTS: 1 sterilized quart Mason jar...Read More

INGREDIENTS: 5 cups ripe Blenheim apricots (about 3-1/2 lb.) 1/4 cup fresh lemon juice 7 cups sugar, measured into a separate bowl 1 box Sure-Jell fruit pectin (powder) 1 teaspoon pure vanilla extract (optional, but nice) 1/2 teaspoon butter or margarine (helps reduce foam) METHOD: Bring boiling-water canner, filled two-thirds with water, to simmer. Wash...Read More

This is an old-time recipe from my grandmother’s cookbook that definitely has a place on the modern table. She always had a few hearty rhubarb plants in her garden that she cherished. Serve this piquant rhubarb relish with a charcuterie platter, with cheese and crackers, or use it as a condiment with pulled pork sandwiches....Read More

INGREDIENTS: 3 cups strawberries, crushed 1 1/2 cups raspberries, crushed 1 1/2 cups blackberries, crushed 4 1/2 cups sugar. divided 1 box Low Sugar Sure Jell Sterilized jars, lids, and rings METHOD: Wash and dry berries. Cut the tops off of the strawberries. Use a large Pyrex measuring cup to measure the crushed berries. Place...Read More