Pickles, Preserves, Etc

Maple Crab Apple Butter

Aveluk: Armenian Dried Wild Sorrel (Dock)

Fermented Turnips (Sauerruben)

Classic Rowanberry Jelly

Shagbark Hickory Syrup

Fermented Green Ramp Seeds

Green Black Walnut Jam / Preserves

Pickled Lampascioni Recipes (Hyacinth bulbs)

Ramp Leaf Garum (Vegan Fish Sauce)

Cheremsha: Fermented Wild Onion Leaves (Черемша)

French Walnut Wine or Vin de Noix

Fermented Ramp Leaf Soy Sauce

How to Make Foraged Vanilla Extract

Pickled Onions in Wild Fruit Vinegar

Lacto-Fermented Lemons

Rowanberry Liqueur

Japanese Amanita Muscaria Mushroom Pickles (Fermented)

Wild Plum Ketchup

The Ultimate Berry-Infused Vinegar

Green Walnut Molasses

Pine Cone-Cider Jam / Varenye

Homemade Blueberry Leather

Lewis and Clark Wild Cherry Whiskey

Hosta Shoot Kimchi

Dried Fiddlehead Ferns (Gosari)

Wild Blueberry Molasses (Juice Reduction)

Fish Sauce-Pickled Enoki Mushrooms

Oven Dried Tomatoes with Bergamot Leaves

Highbush Cranberry Hot Sauce

Mugolio: Pine Cone Syrup

Highbush Cranberry Jelly with Ginger

American Wild Plum Leather (Tkelapi)

How to Make Mushroom Butter

Salted Wild Mushrooms in Brine

Pickled Grape Leaves Recipe (Fermented)

Serviceberry-Maple Leather

Pheasant Back Fermented Shoyu

Burdock Yamagobo

Lacto-Fermented Fiddlehead Ferns

Pickled Angelica Stems