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?
Pears preserved with vinegar and an infusion of chai. What better a treat for a toasty autumnal evening by the fire!
Pickled Pears: sugar pears, spiced and pickled. Ready to enjoy while the snow flies.
These pickled pears are more sweet than pickle'y. A great sweet treat that can be enjoyed alone, with a pastry type dessert, or over ice cream.
Developed by cookbook author Karen Solomon, this tangy, piquant Asian pear pickle tastes great on its own, on a chicken sandwich, in an arugula salad, or paired with blue cheese. If you can't find Asian pears, any kind of pear can be subbed in here;
Pickled Asian Pears, made as instructed by Karen Solomon in her new e-book, Asian Pickles: Japan. The book is lovely and worth exploring!
Spiced pickled pears are sweet and slightly tangy. They are equally at home with desserts or savory foods and are great as a snack right out of the jar.
Mixed pears with a red curry flair.
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