Here’s how to know when to toss them. Whether we’re using them to top pizza or burgers, adding their brine to cocktails, or just popping open a jar to snack on, we can’t get enough of pickles. But if ...

Pack cucumbers into clean (1-pint) canning jars or other freezer containers, leaving 1½-inch headspace. Pour liquid over cucumber mixture, leaving 1-inch headspace. Seal, label and freeze upright.

It's natural think that frozen foods should be thawed before you cook them, but that isn't always true. Some foods, like ...

A long-time favorite, these pickles stay crisp and tasty. FREEZER BREAD & BUTTER PICKLES 7 cups sliced cucumbers 1 cup sliced onion 2 scant tablespoons salt 2 cups sugar 1 ...

Heat sugar, white vinegar, celery and mustard seed until all sugar is dissolved; pour over the cucumbers. Let stand for 24 hours. Place in freezer containers and freeze. Makes about 2 quarts pickles.

Pack in 1-cup freezer containers, leaving 1-inch headspace for expansion during freezing. Freeze two weeks and then thaw as needed 3 to 4 hours in refrigerator. * * Makes 2 pints.

Battered cod is a tasty and spicy variant of the classic fried cod, a timeless home recipe perfect for many occasions, such ...

Per 1/4 cup asparagus pickles: 19 calories (percent of calories from fat, 4), 1 gram protein, 4 grams carbohydrates, 1 gram total sugars, 1 gram fiber, trace total fat (trace saturated fat), no ...

Place the eggs, sugar, brown sugar, olive oil, vanilla extract and lemon and lime zests in a large bowl. Whisk until fully combined and pale in color, about two minutes. Fold in the zucchini with a ...