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 case of quince syrup (that was supposed to be jelly) gets a makeover... now it's quince-orange marmalade with star anise. A lovely solution for a project that had been sitting unfinished for a long time now!
My grandma's original recipe for pickled watermelon rind, a post inspired by Mother's Day
Instead of chamomile... try wild pineapple weed!
Ginger-Orange Smoked Salmon Tacos with Avocado, Tomatillo Salsa, and Roasted Sweet Meat Pumpkin... and some instructions for using a smoker
this curd is an explosion of bright citrus and creamy, rich, fresh spring eggs. you absolutely must try it!
If you run into fresh olives and want to cure them yourself, here's some basic intructions on brine-curing, an incredibly simple method that anyone can do.
This beer jelly is fantastic on pumpernickel or rye bread, grilled lamb, or roasted root vegetables. It's probably the easiest jelly I've ever made, and really unique!
Corned Beef with gently simmered garden vegetables, and the first cabbage I've ever grown.
This jelly tastes like rhubarb pie!
One of my absolute favorite jams, this tastes like biting into a ripe pear.
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