To make her quick pickles, McGreger packs a quart-sized mason jar with the fruit or vegetable of choice. She then uses a 3:1 water-to-vinegar ratio with sugar, salt, and optional seasonings like ...

Instructions Prepare vegetables: Slice zucchini into thin slices. Slice onion into strips lengthwise (not rings) cut in half lengthwise then into long strips Seed and dice the bell pepper. Combine ...

Refrigerator canning is an easy and fun way to make delicious garlic dill pickles with minimal effort. With this method, you don’t need any special equipment or a lot of time.

These recipes are excerpted from Chapter 3, “Single Jar Pickles.” When I started making pickles, I was often frustrated by recipes that required making pickles in big batches, usually seven ...

Pack the vegetables and 1 to 3 jalapeno pepper halves into hot jars to within a generous one-half inch of the top of the jar. Ladle hot pickling liquid into the jar to cover the vegetables ...

The pickles -- crisp, sweet and tart -- will be ready to eat in eight hours or so. All of these pickles can be canned, if you like, following the standard instructions.

If any of the jars did not seal, place in the refrigerator, where pickles will keep for about 6 months. To put spices in cheesecloth, cut a square of cheesecloth, about 9 by 9 inches.

Pack pickles in jars with dill heads, mustard seed and garlic. Pour brine over leaving 1/2 inch at top Seal and process in hot water bath 15 minutes for pints and 20 minutes for quarts.