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?
Formerfood and wine publicist for the University of California Press. I also can, a lot.
Easy, but slow, spiced lemon confit.
Pickled cipollini onions. I like them with burgers, but feel free to experiment.
An easy to make mustard, perfect for holiday gifts. We started with a recipe posted on the always wonderful Food in Jars, which turned out be a guest post from Kaela Porter of Local Kitchen.
More easy pickling. Beets, with onions in a brine including cider vinegar and caramom.
A very easy quince jam and some thoughts from an orange childhood.
A very simply peach jam to showcase the lovely fruit from an adopted Masumoto peach tree.
A recipe based on one from Linda Ziedrich's The Joy of Jams, Jellies, and Other Sweet Preserves. Her recipe is for Damson plums and does not include cardamon.
Not marmalade. Instead, lime jelly.
Inspired by a Serious Eats recipe for Maple Cranberry Applesauce, Three of my favorite fall flavors come together in this sweet sauce.
Charcutepalooza continues with smoked pork and fish plus a recipe for fish stew
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