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?
Made with kosher salt, onion, garlic, thyme, bay, lemon and black pepper, this brine recipe infuses some major flavor and moisture into any cut of pork, chicken or turkey.
Crisp, tangy, and slightly sweet refrigerator pickles are perfect as a snack or with sandwiches and burgers.
Help! With three CSA cabbages in the fridge, something had to be done. Into the crock they go, to see whether they'll turn into delicious and healthful sauerkraut.
Salt Preservation: yet another way to savor those sacred scapes!
Straight-off-the-cutting-board good. A 3 day brine and 2 hours of hickory smoke resulted in some terrific Canadian Bacon, April's Charcutepalooza "Hot Smoking" entry.
Just in time for the green beer holiday... corned beef! Try it this way, and you'll never go back to cryo-vac mystery beef again!
Turkey Pastrami: It's not Irish, but it's amazing
Nasturtiums taking over the garden? Brine and pickle the seed pods for some homemade "capers." Photo by Scott Davis; recipe at NPR's The Splendid Table.
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