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?
How to make a traditional German-American style of bockwurst, a soft, rich sausage typically poached in bock beer. I used snow goose for this recipe, but any meat works.
Battle your yellow, overgrown cucumbers by turning them into a classic German pickle, sweet and tangy with mustard seed.
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