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.
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.
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.
Simple way to ferment delicious tomatillo salsa. The fermentation process adds a wonderful depth to the flavor that'll make you shimmy. Enjoy!
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.
Black raspberry and sage, a combination inspired by Chef Michael Gabriel of Aureole's Black Raspberry Sage Honey Tart.
makes two 200mL containers
A delicious jelly with sour cherries and the fragrance of rose.
Sparkling sweet and spicy pepper jelly. Such a beautiful colour and perfect for gifts.
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.
Save the summer with this super tasty Mango and Peach Chutney.
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