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?
Instead of soaking the mustard seeds in the traditional wine, beer or vinegar, choosing whey or pickle brine (such as from making dill pickles) introduces the health benefit and keeping qualities of lactic acid bacteria into your condiment.
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