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?
Just the right balance of dill and heat. A pickly favorite that brings cucumbers back during the dark days of winter.
Good naturally fermented pickles . . . i.e. lacto-fermented pickles . . . are as close to a perfect pickle as I’ve ever tasted.
I wanted to learn how to make these mouth watering wonders. And I did! This is how . . .
Classic crunchy dilly pickles. Fridge and canning friendly!
Grandma's Asian-style cucumber and carrot pickles are given a modern twist with maple agave nectar and chipotle pepper.
Yes, it’s true! Cucumber chips!
A tad laborious but completely delicious!
Since I have always been a sucker for vinegar dill potato chips I figured I’d do the same to the cucumber chips. Salt, vinegar, dill and garlic here we go!
You’re on your own for the corned beef and the herring. But if it’s Jewish deli style fermented dill pickles you seek, you have found them.
Quick and easy pickles made with beer. So good and so easy.
A great recipe for the bounty of cucumbers coming out of your garden.
Cucumber vodka tastes like pure, cool refreshment. Like an ocean breeze wafting across a freshly-watered lawn. Like manna from heaven when summer’s breath of hell bears down on you.
A refreshing and spicy way to preserve an overflow of summer cucumbers.
Bread and butter pickles are the classic sandwich pickle. My adaptation adds ground mustard for colour and flavour.
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