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 foodie with a lawyering habit. Wait, strike that - reverse it.
A little bit of gardening, a little bit of trying new things, even more preserving, and a lot of local and sustainable eating.
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Cherry and Sweet Annie bitters make a killer Manhattan.
A different way to repurpose your leftover Thanksgiving cranberry condiments.
A new take on bittering - smashing with rum and whiskey.
Make this AFTER you make any other lovely strawberry recipe here on PD.
Take your precious ramp greens and make a lovely preserved lemon compound butter, and pickle the bulbs - double bang for your buck.
Grapefruit Bitters with Pink Peppercorns and Cardamom. Made with moonshine, great with gin!
One recipe that nets you both a great cocktail/soda syrup and lovely candied citrus peel.
A new-to-me spin on preserved lemons with a new favorite, Aleppo Pepper.
A condensed recipe I made on a whim, but turned out to definitely be a keeper.
Stretching all that you can out of Northeast cherries.
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