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?
Rhubarb and ginger curd, sweet, tart, smooth and just a little bit hot!
The recipe calls for fennel bulb (not seeds, although we do add classic spices– caraway seeds and juniper berries) to provide a slightly sweet counterpoint to the sourness, and fresh ginger gives it a boost of fresh flavor.
The addition of horseradish and fresh ginger provides a tangy twist on the traditional Bread & Butter pickle.
This cheerful apple ginger orange marmalade has a beautiful golden glow and a warm, comforting taste. It makes a wonderful accompaniment to any breakfast fare, and it makes a lovely gift as well.
This recipe is modified from a number of carrot chutney recipes and was inspired by carrot ginger soup (with some thyme and a touch of a cayenne kick!).
A flavorful, homemade cranberry sauce using whole, fresh cranberries from Wisconsin
Hot, pungent, sour, and sweet, fire cider can be used in so many ways — from cold cure to cooking to cocktails.
Completely addictive and obsession inducing, this quick to make tangy dressing will make you want to eat salad after salad after salad...
A ludicrously delicious spicy marinade, drizzle sauce or dip. Wonderful on roasted vegetables, barbecue, salad, pasta, swirled into sauces ... on almost anything!
A delicious citrus syrup with a little hit of ginger, great for adding to soda water or pancakes or in tea!
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