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 ...

Divide dill sprigs and next 6 ingredients between 2 clean, hot 1-quart jars; set aside. Step 3 Bring vinegar, sugar, remaining 2 tablespoons salt, and 1 1/4 cups water to a boil in a large saucepan.

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 ...

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.

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 ...

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 ...

Contact me at [email protected], 618-239-2664 and follow me on Twitter @BoyleSuzanne. Write to 120 S. Illinois St., P.O. Box 427, Belleville, IL 62222-0427. Sliced Zucchini Pickles 4 quarts sliced ...

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.

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 ...