Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Ya know those spicy pickled cherry peppers numbers, the ones stuffed with sharp provolone and prosciutto that are an integral part of every good antipasto platter and olive bar... Yup I made them and man they were delicious!
Simple, nutritious, versatile fermented veg. Make any antipasto platter or sandwich shine.
Canned garden antipasto, or, What To Do With All Those Eggplants & Peppers.
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