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?
A rustic apple jam infused with rosemary from Preserving by the Pint by Marisa McClellan.
The key to a super-flavorful fridge pickle is a quick, 24 hour brine bath.
A small-batch, cold-processed rhubarb shrub.
This recipe is a tad intense to prep. But all the fuss is forgotten when the heat hits the pot — the perfume of the lemons and lovely pink hue that the onions bring to the picture dispel all memory of tedium. This is truly a gorgeous jam.
A homemade version of Sloe Gin: Gin infused with damson plums and sugar for an easy plum liqueur.
Easy carrot quick pickles with ginger and maple syrup.
Strawberry Infused Bourbon for Strawberry Basil Bourbon Sours and how I preserved strawberries this season.
Use fresh anise hyssop to make simple syrup for cocktails with strawberries, lillet, and vodka.
Use this under-appreciated herb to make simple syrup for cocktails and soda.
A small-batch marmalade made from tart, musky rangpur limes.
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