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 lactic-acid fermented hot sauce using just chiles, salt, and time.
A concentrated bit of summer sunshine, perfect for brightening up sauces and stews throughout the winter.
A simple and delicious way to harness and preserve the exquisite flavor of elderberries.
A very simple but deliciously savory recipe for pickled okra.
A quick-fix pesto subs dry-toasted pepitas in place of (more traditional) nuts. Plus, a story on making do with what you've got.
Easy to make and full of concentrated flavor, these "sun" dried tomatoes are budget-friendly and really cool!
A summery chutney that tastes like Christmas. Plums, tomatoes, and granny smith apples are paired with apple cider vinegar and honey. Throw in some spices, stir, and you’re golden.
A fresh barbecue sauce with bold flavors to slather on chicken and beef!
Bourbon and peaches, combined in pickle form. What's not to like?
Fresh Basil Aioli. Bright, fresh basil in a garlick-y mayonnaise, made from scratch.
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