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?
Married ...with dinner chronicles the continuing adventures of a couple of San Francisco food dorks. Visit us at http://www.marriedwithdinner.com
This chutney-like compote features ginger in three forms — fresh, candied, and ground — for a triple dose of sweet heat.
This autumnal preserve combines the last of the garden's tomatoes with a bumper crop of apples, made pleasantly spicy from chiles and ginger.
A spicy variation on straight-up, all-American BBQ sauce -- like the stuff you’d get out of a bottle, but really, really good.
There's no need to get fancy with your jam when you've got amazingly flavorful peaches.
This almost-black salsa is a mix of bright acidity and smoky complexity, garlicky and rich with chile flavor.
They may not be the fermented pickle of my dreams, but these not-quite-kosher dills are pretty fabulous.
Tayberries’ spicy undertones and deep ruby-red color are reminiscent of Peychaud’s bitters, and the floral notes of both ingredients mix and mingle to make one heck of a summer preserve.
June is the time of year to gather green walnuts and make nocino, an Italian liqueur, or its French cousin vin de noix.
Buried under a bumper crop? Make pâte de fruits -- a jammy French candy -- from plums, blackberries, or any high-pectin fruit.
A recipe for preserved duck legs, adapted and condensed from The Zuni Cafe Cookbook's mammoth 6-page treatise.
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