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?
Deliciously tart and sweet, with a great cinnamon presence.
Three springtime pickles: Asian-inspired pickled fiddleheads with cumin, coriander, ginger and garlic; French-inspired pickled ramps; and spiced pickled rhubarb.
A very simple, brightly colored, herbaceous rhubarb jam with a hint of lemon zest and rosemary.
This bright, tart, and slightly spicy jam will be a fine addition to roasted pork tenderloin or slathered on English muffins.
Misozuke are miso-cultured pickles! They're flavorful, fun and extremely easy to make.
Smooth vanilla-rhubarb butter infused with tea - the first preserve of spring!
Rhubarb, a reddish pink vegetable that grows in celery-like stalks and is harvested through the late summer, has a pleasing tartness, so it pairs well with sweet strawberries in a jam.
A simple, sweet and sour pickle for fresh rhubarb. Flavored with clove, chile, and star anise this is a perfect accouterment for a cheese plate and a novel addition to a light grain-based salad.
Rhubarb and ginger curd, sweet, tart, smooth and just a little bit hot!
Once used for their medicinal and revitalizing qualities, shrubs make a most refreshing beverage, with or without alcohol.
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