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?
With asparagus such a prized vegetable, ever having enough to pickle seems an impossible dream!
Love or hate them, a quick recipe on pickling them.
These shallots are great when they're cooked in the pan with roast beef.
Ramp season is upon us, and this is one of the finest ways to preserve the bounty - an elegant, sweet-sour pickle flavored with saffron. These are as good as they look!
Nasturtiums taking over the garden? Brine and pickle the seed pods for some homemade "capers." Photo by Scott Davis; recipe at NPR's The Splendid Table.
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