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?
My very own grandma's recipe for homemade mustard.
A Belgian twist to a classic dip. Ketchup with a hint of curry, to grace your very own 'frikandel' or currywurst.
A basic staple, this homemade mayo is a classic! Then, use it to make In N Out-style Animal Sauce.
This cold creamy cocktail sauce pairs well with cold shrimp, but it's also the perfect acccompaniment to a platter of crudites as well.
Kevin West's simple, spicy carrots were inspired by the many taco stands scattered across Los Angeles, where West lives. He uses the tangy, crunchy carrots as a complement for tacos, and also as an ingenious substitute for bacon in a club sandwich.
Gather flowers from your garden to enhance your meals. Edible flowers not only lend subtle new flavors to your salads, they look gorgeous!
Make your own distinctive vinegars using fresh edible flowers from the garden. Then use them to create unique salad dressings, or give them as gifts!
Bitter oranges are way too sour to eat on their own, but they make a wonderfully sophisticated marmalade. Add a splash of whiskey for the finishing touch.
Simple Syrups can be infused with just about anything. Here, Rose and Lavender from the garden make exotic sweeteners for drinks of all kinds.
You won't be able to stop eating these healthy gourmet pickled beets. Fennel, ginger, lemon and brown sugar gives these beets a more refined flavor.
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