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?
Lavender's floral flavor adds a playful touch to serious blueberry jam.
I bloody love bourbon. These vanilla infused bourbon soaked cherries are insanely good on ice cream, cake or as a garnish for any whiskey based cocktail.
A great way to celebrate the summer with this small batch recipe from Marisa McClellan's latest book, Preserving By the Pint. McClellan demonstrates how to make this tasty treat and shares numerous tips along the way…
This spiked & juicy blueberry butter isn't your average spread. Think jam but without the pectin & with lemon juice, chambord and some serious attitude.
Recipe and canning instructions for blueberry lavender jam with vanilla bean.
We love dill pickles. But more than that, we love garlicky dills with a huge punch. These have a great kick of sour and big taste. They are our family's favourite pickles.
What can you do with leftover watermelon rinds? Turn them into pickles! These fermented watermelon rind pickles are tangy, crisp, and delicious alongside a sandwich or chopped up in a salad.
Save the summer with this super tasty Mango and Peach Chutney.
Pickled Blackberries may sound strange, but trust me when I say they are delicious! Add them to salads, cocktails or your charcuterie board
If you like jams with a good punch of tartness, this is the jam for you. Made with foraged beach plums, but can be made with just about any tart plums.
The perfect way to enjoy Saskatoon Berries all year long, with or without added sugar.
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