Seasoned with mustard seed and celery seed.
A classic canning brine–half vinegar, half water.
A sweet and sour version.
The first of a new collection.
There was a time when we didn’t know how to use this product.
An obscure brand of a popular sugar substitute.
A 138 year old recipe, but I don’t know what Michigan has to do with it.
Recipes for “hamwiches” show up starting in the late 1950s.
A teaspoon of salt, and then a dash of salt?
Have you forgotten why we soak overnight?
I know this will seem really strange, but this recipe isn’t crazy.
Not quite sweet and not quite savory.