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.

This homemade Zucchini Relish is sweet, tangy, and packed with zucchini, peppers, and onions, all simmered in a spiced vinegar-sugar brine. It's perfect on burgers, hot dogs, or stirred into potato ...

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.

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.

Before you get started, it’s important to review proper, safe canning procedures, and ensure that you have all the supplies that you’ll need: there’s nothing worse than starting a project ...

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.

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 ...

When Nathan and I purchased the farm from his parents in 2011, I worked off the farm full-time. Our goal was always for me to be on the farm full-time, and in 2014, we were able to do that.

Canning guru Sherri Brooks Vinton, author of "Put 'Em Up!" (Storey Publishing, 304 pp., $19.95), pickles everything from cantaloupe and rhubarb to asparagus, eggplant and fennel.