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?
Got a little rhubarb left in the freezer from springtime? Pop it in a blueberry jam for surprising results.
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
The perfect way to enjoy Saskatoon Berries all year long, with or without added sugar.
Sometimes you only have a little fruit. Or don't want umpteen jars of jam. This recipe makes just enough blueberry jam to capture a small back yard harvest or those last berries the fridge.
This jelly has a gentle aromatic quality to it, and is paired with a spunky zip of lemon zest. It is a great preserve to save for the dark months of winter when you need a little summer pick me up.
This quick tangy rhubarb sauce is sweet, tart & gorgeously colorful! Perfect for grilled meat, cheesecake, cakes or spooned over ice cream!
A fantastic by the jar recipe for pickled beans. Add a few hot peppers to add a touch of heat!
Capture summer in a bottle and make this cherry shrub that can be used to liven up a cocktail, fizzy water, or even dessert (vanilla ice cream comes to mind).
This Hot Sauce has a powerful, short burn to it and still remains quite flavorful. It would make a wonderful wing sauce for those that like to feel a heat, but don't want find themselves pouring down sweat.
When your favorite lettuce start to bolt, it usually means it’s time to pull it and start over with another planting, but it can also mean it’s time to replenish your lettuce seed supply!
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