Herb and flower-infused vinegars are among the simplest and most useful preserved products from the garden — extraordinary in salad dressings, marinades, and as gifts.
When backyard chickens produce more eggs than you can eat, preserving the surplus through pickling or water glass extends their usefulness by months.
Homemade vinegar from garden fruit, wine, or cider is a genuinely superior product — live, with the "mother" of vinegar, complex in flavour, and produced from your own raw materi…
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