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?
This quick and easy mango and Thai, bird's-eye chili sauce has an intense aroma and a sunny colour. It is delicious on roast pork, chicken, on toasts, rice, green salad or as a dip and, if processed, will keep in your pantry at least for a year.
pearl onions from the farmers market turn into pickled cocktail onions with whole horseradish root and thai chilis... and a bloody mary recipe
A recipe for canned winter squash chutney, adapted from Canning and Preserving with Ashley English, and a giveaway for a signed copy of the book.
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