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?
Think beyond the slice and try watermelon in jam or jelly, dried into chips, or infused in booze. And don't forget to pickle those rinds!
Vanilla is a dominant flavor in this jam, that meshes perfectly with the sweet tang of the black plums. The fresh Mint assists in a slight menthol cooling effect, but doesn’t overpower the flavor palate.
This spiked & juicy blueberry butter isn't your average spread. Think jam but without the pectin & with lemon juice, chambord and some serious attitude.
Cherubic little gherkins take on a less-than-angelic bite when marinated in tequila for an amazing cocktail garnish or midnight snack.
Recipe and canning instructions for blueberry lavender jam with vanilla bean.
Spicy green tomato salsa. Perfect for any unripened tomatoes and brilliant with chips.
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.
Crisp, sweet and sour zucchini pickles.
This quick tangy rhubarb sauce is sweet, tart & gorgeously colorful! Perfect for grilled meat, cheesecake, cakes or spooned over ice cream!
Pickled Blackberries may sound strange, but trust me when I say they are delicious! Add them to salads, cocktails or your charcuterie board
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.
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