Pickled brussel sprouts turn a bag of small, tight sprouts into sweet-and-sour jars that keep in the pantry. Thinly sliced onion, diced sweet red pepper, mustard seed, celery seed, and turmeric go into a sugar-and-vinegar pickling liquid, and the filled jars are processed in a boiling-water canner. The recipe makes about nine half-pint jars. This…
A reliable sourdough pizza dough recipe with ingredient weights, a flexible fermentation schedule, and home-oven baking methods. Makes three 12-inch pizzas.
Growing avocado from pit is one of the most popular windowsill projects for a reason. It costs nothing, it uses something you would normally throw away, and watching a hard brown seed split open and send out a root is surprisingly satisfying. It also works in a small apartment, since all you need is a…
Good kosher dill pickles come down to garlic, fresh dill, and a salty, sharp brine that keeps cucumbers snappy. This kosher dill pickle recipe packs everything into one quart jar that lives in the fridge. There is no canner and no special equipment. The first pickle is edible after 48 hours, and the flavor keeps…
Moist zucchini bread with a tender crumb, made in one bowl with oil and brown sugar. Includes pan sizes, fixes for gummy loaves, and variations.
Most homesteading advice assumes you have acres, a barn, and a tractor. If you live in an apartment, that advice can leave you feeling like the whole movement was written for someone else. The truth is that the skills of homesteading, growing food, preserving it, baking, fermenting, and wasting less, fit into a small space…
Zucchini fritters are the answer when one zucchini is sitting in the crisper drawer and you have exactly one clean skillet. They take about half an hour, need no deep fryer, and turn a watery vegetable into something crunchy and golden on the outside with a soft, savory middle. If you have ever lifted limp,…
Pickled banana peppers in 15 minutes, no canning needed. Get the crisp, tangy 1:1 brine, heat tips, and safe refrigerator storage.
Refrigerator dill pickles are the easiest way into homemade pickling. There is no water bath, no jar lifter, and no hours of processing. You pack cucumbers into a jar, pour hot vinegar brine over them, and let the fridge do the rest. A quart takes about 15 minutes of hands-on work, tastes pickled after a…
