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 sweet & tart whole grain mustard that is delicious on ham and poultry.
The addition of horseradish and fresh ginger provides a tangy twist on the traditional Bread & Butter pickle.
This super easy pineapple chunk pickle would go great with BBQ, pineapple scones, or as I discovered last night some red wine or whiskey!
Extend kumquat season by preserving them in this delicious kumquat and vanilla bean marmalade.
Rich coconut milk and tangy lime meld in a sweet tropical spread from Stéphane Mazières, former chef at Hôtel Le Toiny in St. Barths. Spread it generously on a chewy, crusty baguette.
Whole fruit preserves made with Bing or sour cherries, rhubarb and vanilla bean.
Winter Marmalade: blood oranges and whiskey to top your morning toast with.
A unique Mustard with a meld of roasted garlic and Lemon.
This cheerful apple ginger orange marmalade has a beautiful golden glow and a warm, comforting taste. It makes a wonderful accompaniment to any breakfast fare, and it makes a lovely gift as well.
Never have to purchase stock - make your own and preserve it with a pressure canner. Straightforward instructions, also includes tips for freezing.
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