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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Stretching all that you can out of Northeast cherries.
When you're drowning in summer squash (and/or if there's a hurricane on the way) make some emergency pickles. You won't regret it.
To stretch your preserving dollar - use the same rhubarb twice in one go.
Not preserved lemons, but a different kind of lemon confit.
When limoncello is old news - add any and all citrus for whatever-cello.
Smoky spicy sweet salty berry = cure for the winter blues.
When the industrial jellied stuff just wont do.
A nice tangy spur-of-the-moment chutney.
If you like Earl Grey tea & pears - try this one - its a keeper.
When shoulder season is in full swing, you're lucky to eke out a real recipe or two in between frantic preserving.
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