There’s something special about biting into a juicy burger topped with a perfectly crisp, tangy dill pickle. But why settle ...

Most people who make pickles go wrong before they ever start ... you add one ounce of canning salt. It must be canning salt, not table salt, which has additives in it. I have had success using ...

Leave for 5–10 minutes to dry. Place a dill head (or fronds) into each sterilised jar. Add a teaspoon of dill and mustard seeds and a garlic clove to each jar. Put the vinegar, 200ml/7fl oz ...

TIMBERLAND, SASK. — There’s a chill in the autumn air as Anita Smith stands in her garden harvesting the last cucumbers off ...

Fresh dill is available from supermarkets and ethnic grocers. Dried dill is a perfectly acceptable substitute to fresh, and is even preferred in some Middle Eastern dishes. Use only the leaves of ...

These pickles should be stored in the refrigerator, and will last up to two months. Quick tip: This process explains how to make acid-brined dill pickles or "quick pickles." For fermented pickling ...

Learn how to make this delicious homemade salsa recipe for canning with vegetables from your summer garden. This salsa recipe is the result of hard work and collaboration between a gal named Annie ...

(Betty Cahill, Special to The Denver Post) Memories of her canning ... adds fresh dill, cloves, white onion and pepper corns. (See one recipe from Ball below.) Supplies to pickle garden cucumbers.