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?
Two contrasting dips for a July Fourth Barbecue
Apricots' ripe acidity lend themselves well to this cooked fruit salsa, simultaneously tangy and sweet. This comes from cookbook author Karen Solomon (Jam It, Pickle it, Cure It).
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