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?
Wild fermented cabbage sauerkraut with sichuan spices add to crank the flavour up.
Refining the setup for wild-fermented dill pickles to keep the bugs out, the crock from exploding, and test whether unrefined sea salt makes a difference.
Bread and butter pickles are the classic sandwich pickle. My adaptation adds ground mustard for colour and flavour.
Wild fermentation produces a distinctly sour pickle flavour that matches well with the mustardy sharpness of raw turnips. The vibrant colour of pickled turnips comes from raw beets.
My recipe for rhubarb syrup that uses less sugar than what seems to be standard.
A recipe for pickling spruce tips.
Two ways to make a condiment from dried chiles.
Adapted from a recipe in Nourishing Traditions this is a great way to get some small-batch preserving in during winter.
Candied clementine peel finally offers something to do with those little mountains of citrus peel we produce over the holidays.
Beginner's tips for entering preserves in a fall fair competition.
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