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?
Cherries in a spiced syrup with a few tips on how to do it best.
While digging up the roots of wild burdock isn't the easiest foraging you can do, eating these pickles is a snap.
Cherry and Sweet Annie bitters make a killer Manhattan.
A different way to repurpose your leftover Thanksgiving cranberry condiments.
A new take on bittering - smashing with rum and whiskey.
Make this AFTER you make any other lovely strawberry recipe here on PD.
Take your precious ramp greens and make a lovely preserved lemon compound butter, and pickle the bulbs - double bang for your buck.
Grapefruit Bitters with Pink Peppercorns and Cardamom. Made with moonshine, great with gin!
I'm not sure if Japanese knotweed is a fruit or vegetable, but it's a wild, invasive edible plant. Use lots of knotweed to make some tart fruit leather.
One recipe that nets you both a great cocktail/soda syrup and lovely candied citrus peel.
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