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?
Wild fermentation produces a distinctly sour pickle flavour that matches well with the mustardy sharpness of raw turnips. The vibrant colour of pickled turnips comes from raw beets.
A sweet and sour pickled white turnip from the new book, The Preservation Kitchen
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