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?
Enter to win a Weston Roma Electric Tomato Strainer, an amazing tool that makes creating purees of tomatoes as well as other fruits and vegetables easy and fast.
A bright, citrusy, golden jam made with yellow cherry tomatoes and fresh ginger.
A simple recipe for lacto-fermented sauerkraut using only cabbage and salt.
A simple recipe for making membrillo (quince paste) and quince jelly together.
Make a new and different kind of kombucha---Hibiscus kombucha! A beautiful kombucha with a tannic dryness on the tongue and a beautiful rosy color. Try it today!
Thai Salsa: pineapple, mango and Thai chilis all roasted into an unbeatable salsa.
Hunter Terrine: posh meatloaf with tonnes of added flavour. A great addition to any charcuterie plate
Bejeweled little ruby delights these glamour bombs are a visual stunner and will have your taste buds wishing you had preserved more!
Charcuterie master Jamie Bissonnette of Toro and Coppa infuses classic Vietnamese flavors such as fish sauce, palm sugar and Thai bird chiles to Italian bologna. The result is a spicy, salty sausage that may become your new sandwich fixture.
Grape jam is the perfect homemade companion to your afternoon PB&J. This simple spread is worlds beyond any store-bought version.
These pickles are a departure from the usual pie and spice latte preparation that pumpkins typically receive. They are a brilliant addition to an autumn cheese plate or salad.
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