Everyday Crunchy Pickles
Simple cucumber pickles with a house brine, a little garlic, and just enough dill. Easy to riff on with whatever is in the garden.
Jar Projects from the Clover Leaf Kitchen
This is where the non-boozy ferments live: krauts, pickles, brined veggies, fruit vinegar projects, shrubs, and foraged spice blends like Wild Zing. Most of these start as “let’s see what happens” and end up becoming side dishes, condiments, or gifts.
Pickles & Kraut
Veg and fruit brines: cucumber pickles, kraut, pickled watermelon rind, and other things that crunch when you raid the fridge.
Basic Kraut Template
Salt %, packing method, and fermentation timeline for clean, tangy sauerkraut—plus notes on adding carrots, peppers or spices.
Pickled Watermelon Rind
A no-waste project that turns leftover rind into something sweet, sour, and surprisingly addictive alongside beer.
Wild Spices & Rubs
Foraged and dried ingredients that end up in jars instead of bottles: Wild Zing sumac spice and any rubs or blends that spin off from it.
Wild Zing – Georgia Sumac Spice
Harvesting, drying, and grinding local sumac into a bright citrusy seasoning. Includes notes on storage and food pairings.
Wild Zing Rub Variations
Using Wild Zing as the base for rubs and finishing salts for chicken, veggies, and popcorn.
Vinegars & Shrubs
Projects where the goal is acidity: fruit vinegars, beer vinegar, and shrubs for cocktails and mocktails.
Berry or Stone Fruit Vinegar Base
A flexible template for turning leftover fruit into vinegar for salad dressings and marinades.
Simple Shrub Formula
Equal parts fruit, sugar and vinegar, plus notes on carbonation and serving ideas.
Ferment Downloads
Print-friendly recipes, brine charts, and labels for jars and spice containers. Files will live in the main Downloads section.