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?
Rhubarb, raspberries, and jalapeños combined to make a spicy fragrant jam.
Save your citrus peels! This is a great way to preserve your peels in syrup. They make a great confection, great in cocktails and the syrup can be used for marshmallows! It's all win win here, folks.
It wasn't until a week ago that I discovered how good homemade ketchup can be. Wonderfully sweet tomatoes, hint of spice, and just enough tang from apple cider vinegar.
Dried Meyer lemons and chiles make a great condiment for fruit and savory fruit salads. Spicy, lemony, salty, and sweet pick-me-up for fruit!
What to make with all the dried peppers and goat cheese you made? Chilaquiles, of course! Crunchy, saucy and cheesy makes this a recipe for any meal of the day.
Brandy infused with cherries and vanilla makes a sweet and aromatic Ratafia. Cherries are here, and this is the perfect weekend project.
Walnut butter made with Vin de Noix to celebrate St. John the Baptist day, the traditional day for foraging green walnuts. The combination of walnuts, sugar, wine, and thyme make it almost a confection, perfect by the spoonful.
Canning quarts of tomato soup to enjoy during dreary winter months.
Time to delve in the intensity of labour to create a jar of love......yes this is on a grander scale from the home canner but the idea is the same.....little lavender plum jelly to start your day...
pickled punks I say....to bring the young tender and mighty nasty green walnut into a tannic submission take just a little background to un derstand why it's worth the journey.....or not
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