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?
This pickle is the Indian kind, which is really a spicy condiment that you eat with hot rice and yogurt, but it's really good on almost anything - sandwiches, noodles, curry, etc.
You can't buy sheep stomach in the US, but this homemade haggis came pretty close to the real thing.
Classic crunchy dilly pickles. Fridge and canning friendly!
A quick-pickle of assorted chilis - just so happens this recipe makes a quarter peck of pickled peppers...
Meat-curing and building a DIY curing chamber.
Get ready for rhubarb season with this recipe for roasted rhubarb jam.
At Park Slope's Talde, the sriracha powder is folded into a homemade ranch dressing to make sri-rancha. Try it at home folded into store-bought ranch dressing, sprinkled atop deviled eggs or stirred into soup.
Double the game, double the fun.
A simple infusion of late summer peaches and basil. The flavors complement each other nicely. This is a great way to extend two wonderful summer flavors a few months longer.
Easier than making jam, but equally delicious. This cherry conserve is perfect for pouring on pancakes and stirring into yogurt, but our favorite use is making homemade cherry slushies!
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