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?
Cherry Pickles: cherries, cloves, lemon, spice and red wine vinegar make perfect pickles.
A lactic-acid fermented hot sauce using just chiles, salt, and time.
One of the easiest ferments to make successfully at home.
Dill pickles done two ways, and sugar free, so they are paleo friendly. First time pickle canning win.
Versatile as a salad topping or over ice cream, bold balsamic taste compliments ripe fruit for so many great dishes.
A very simple but deliciously savory recipe for pickled okra.
A simple recipe for lacto-fermented sauerkraut using only cabbage and salt.
Thai Salsa: pineapple, mango and Thai chilis all roasted into an unbeatable salsa.
Bejeweled little ruby delights these glamour bombs are a visual stunner and will have your taste buds wishing you had preserved more!
These pickles are a departure from the usual pie and spice latte preparation that pumpkins typically receive. They are a brilliant addition to an autumn cheese plate or salad.
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