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Punk Domestics
275 followers -
Yes you can! And pickle and jam!
Yes you can! And pickle and jam!

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The brine from lightly fermented beets makes a healthful probiotic beverage that's good for digestion and balance.

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When fermented with turnip, they become a mustardy, pink pickle known as kabees el-lift, a classic with shawerma.

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Don't chuck that pickled beet brine! Use it to pickle hard-boiled eggs for a colorful, and very delicious, treat.

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Pickling beets in a sweet brine enhances their natural flavor. Delicious as part of a cheese plate, or with salads.

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Sweet, tart and fragrant, candied citrus peels add an elegant touch to baked goods from cookies to cassata.

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Dehydrate lemons for long-term storage, and blitz them on the food processor for a tangy powder.

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Turn your lemonade into a fizzy, fermented beverage that's good for the gut (and still tastes great.)

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Supercharge your infusion with lemon zest and leave it until it's spent, and voilà: DIY lemon extract.

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Limoncello is great with both eureka and meyer lemons, a sweet sip of sunny Southern Italy.

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Lemons are a natural for spicy, zingy chutney, bursting with complex spices.
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