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?
you CAN pickle - no excuses!
Mouth-puckering pickle that you wanna make right now.
Fall in a jar. But not for long, 'Cause you'll eat it all.
A peppery vodka to make your cocktails taste like the garden long into the winter (and some history of one of my favorite flowers).
The perfect crunch. And quicker than quick to make.
another reason to drink! yay!
A sweet and sour pickled white turnip from the new book, The Preservation Kitchen
Now that you've made preserved lemons, what to do with them? Here are 3 recipes: Preserved Lemon Caesar, Fetuccini with Roasted Garlic and Preserved Lemon, and my favorite, Preserved Lemon Hummus
How to make preserved lemons with cardamom and bay leaves.
You can make creamy and wonderful cottage cheese at home!
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