Middle Eastern

A. region where the Phoenicians cured olives in salt, the Persians pickled by the cellarful, the Armenians air-cured basturma under fenugreek, and Bekaa grandmothers taught half the Levant how to stuff an eggplant. We pulled together every preserve worth knowing — eight jars, deep — from the picklers, mouneh-keepers, and curers who keep the harvest.

Middle Eastern sits under Preserve in the HowTo Food menu. It has 8 sections: Canning, Fermentation, Pickling, Curing, Smoking, Drying, Jam Making and Freezing. 1 guide is published here so far.