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?
A tangy Russian version of quick-pickled sauerkraut that is speckled with cranberries and carrots, packs a nutritious and flavourful punch, and is ready within two days.
A seasonal chutney for holiday gifting or feasting, spotlight on cranberries.
Jewish-Tunisian quince preserves. A simple recipe that presents a blueprint for creativity - add vanilla, thyme, or star anise, you can't go wrong with this beautiful fruit.
This Roasted Cranberry Sauce is by far the easiest and tastiest one I’ve ever made!
Lovely holiday berries with port wine, cinnamon, cloves and star anise.
A lively salsa or Indian style salad called Kachoomber, that works as a condiment and pretty addition to any fall or winter table
Summer cucumbers pickled in a salty brine (no vinegar) and flavored with dill, garlic, coriander and chile.
I had a hankering for a treat and thought I’d try something new. I love the tang of apple cider vinegar so that was the star of what might end up being a new fave of mine - sea salt and cider vinegar kale chips
Tangy, sweet & spicy... all at the same wonderful time! Bring on the chips!
A delicious Fall favorite, this tangy roasted pear chutney pairs fabulously with any grilled or roasted meat, or simply on crackers with blue cheese or so.
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