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?
Mild pink onions and bright cilantro share the plate with hefty lime juice and savory cumin. From Jam It, Pickle It, Cure It author Karen Solomon's latest book, Asian Pickles.
Without much fruit in season, I made a savory red onion jam perfumed with sprigs of fresh rosemary. Caramelizing the onions brought out their complex sweetness.
This savory-sweet onion jam is a great condiment for burgers, or simply spread on top of toast with cheese. Or, kick your favorite pizza and flatbread toppings up a notch by spreading a bit over the top of your dough.
Hot, pungent, sour, and sweet, fire cider can be used in so many ways — from cold cure to cooking to cocktails.
Unexpected condiments for fish & chips: tamarind dipping sauce and quick lemon-pickled onion. With a recipe for indian-spiced fish & chips.
Tired of the freeze-dried onion and sour cream combo? Elevate your next game day with this glorious dip, full of flavor.
Did you know that in addition to being tasty, onions are surprisingly nutritious? Pickled red onions are easy to make and are an excellent snack or side dish.
Chef Judy Rodgers has passed, but her legacy lives on. Like all of her food, these are simple yet perfect, sweet, tangy and crunchy.
An easy quick Indian pickled red onion relish with spicy vegetarian lentil and pumpkin shami kebabs.
These pickled onions are a fantastic addition to tacos, sandwiches and salads. They add a lovely bright and fresh crunch.
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