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?
Now is the time to make fresh lacto-fermented corn relish while corn is at it's peak. Toss your veggies in a little salt and you have tangy relish in a mater of days with no cooking required.
Ya know those spicy pickled cherry peppers numbers, the ones stuffed with sharp provolone and prosciutto that are an integral part of every good antipasto platter and olive bar... Yup I made them and man they were delicious!
Thanks to fresh carrots from my own garden, and jalapeños from my friend, I finally got the opportunity to make these escabeche style pickles I've been craving for so long.
Pickled eggplant with a nice balance of basil and apple cider vinegar.
A dill'y take on the classic cucumber relish.
These garlic dill pickles are redolent with the heat of dry chilies, fragrant herbs, and a strong brine, and are guaranteed to bring a pucker to your lips.
A great sliced Dill Pickle with great garlic flavor and a surprising sweetness.
Cherubic little gherkins take on a less-than-angelic bite when marinated in tequila for an amazing cocktail garnish or midnight snack.
What can you do with leftover watermelon rinds? Turn them into pickles! These fermented watermelon rind pickles are tangy, crisp, and delicious alongside a sandwich or chopped up in a salad.
Crisp, sweet and sour zucchini pickles.
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