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?
Save those swiss chard stems from the garbage and make these pickles! Garlic, peppercorns, mustard seeds and sriracha add zest to these rainbow beauties. They’re a perfect snack on their own, diced on top of pork carnitas, or chopped into an omelet.
Cherubic little gherkins take on a less-than-angelic bite when marinated in tequila for an amazing cocktail garnish or midnight snack.
Crisp, sweet and sour zucchini pickles.
Pickled cucumbers with dill, mint and garlic. Like all good recipes that make it into your keepers file this one is quick and easy to do.
Refrigerator Pickled Jalapenos with Herbs are easy to make and the flavor combination can be changed up by using different fresh herbs. No canning equipment required.
The fastest pickle ever, just mix and store under refrigeration!
Zesty and packed with dill, these pickled green beans swim in a simple brine alongside garlic, mustard seeds and whole chillies, and are ready for your Caesar in two days.
Spanish style pickled cherries, perfect for tapas and antipasti platters and just plain sharing!
Pickling asparagus yields an out of this world flavor that must be tasted to be believed. Give this easy way to preserve the unique, fresh taste of late spring a try. Also, fun with kids!
French Pickled Artichokes: fridge pickled with lots of citrus and herbs
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