If you love authentic dill pickles, there's nothing better or simpler to make than old fashioned deli-style summer pickles. This recipe dates back to 1900 and uses just a few spices and natural fermentation to make some of the best homemade pickles you'll ever taste. No refrigeration or fancy gadgets required.
I like a good hot sauce. Not the mouth blistering hot stuff, but the spicy, complex kind that delivers a wave of interesting flavors as well as heat. For me, fermented hot sauces are the best at delivering that combination. Making fermented hot sauce is easy too. All you need is peppers, salt, water and a little time. Here's my basic 1 week hot sauce recipe, and a more exotic 6 month one that's a favorite every year.
Here's a super easy recipe for making chewy, delicious deli-style hoagie rolls at home. An all time family favorite for submarine sandwiches, meatball sandwiches, cheesesteak sandwiches and ever cheesy garlic bread.
Making real ketchup is super simple and the results are delicious. Make your own once, and you may never go back to the store-bought stuff (TL/DR: Click here to skip straight to the recipe) It’s mid-winter and as usual we’re still sitting on something like 1,329 jars of preserved tomatoes from the summer. Not surprisingly, we’re always looking for new ways to use all these tomatoes before the new crop starts to come in late spring, so when we ran out of ketchup a couple [keep reading...]
Making your own mustard is dead simple and delicious! Here's how to do it. (TL/DR: Click here to skip straight to the recipe) My wife loves mustard. Not the vinegary yellow liquid you get in packets at the hamburger joint, but the spicy, seedy brown stuff that’ll make your eyes water and sinuses clear along with the tongue tingling goodness. If we don’t have 10 different varieties on hand at all times, she’ll claim “we’re out of mustard!” and carry on like we’d run dry [keep reading...]