A fast, simple, USDA-approved technique to make delicious pickles from almost any vegetable.
Radishes are among the very first non-leafy greens available in the spring. While radish pickles can be canned, I find them more delicious as refrigerator pickles. They can last up to 2 months (but trust me, you’ll eat them long before that time). I create all kinds of variations: Asian-style for use in ramen, sweet, spicy, citrus, and more.
Has your cilantro run wild? Pickle the green seeds for use in fish, meats, curries and salsas.
Rediscover the lost art of pickling eggs with this how-to article.
West Indian Gherkins are disease-resistant, heat-tolerant, prolific, easy to grow, ideal for hot humid climates, and make delicious pickles. Plus, you can save your own seed.
Three essential tools for opportunistic canning.
What to do with all that surplus asparagus? Maybe you have too many pole beans? Or okra? This is the best ever recipe for pickling extra asparagus, and the recipe can also be modified for any thin vegetable you might have from your garden's bounty! Canning is such fun!
Pickled duck eggs pair well with Asian flavors in this easy recipe.
Pickled garlic is both delicious and easy to make. Ever wondered why pickled garlic turns blue? Find out here!
The thing about self-sufficiency, working with nature, making delicious food: There’s always something new to learn.
There's no need to be afraid of canning. With basic skills a cook can safely prepare and process excess produce during the summer and have a ready supply all winter. An easy way to start is with dill pickles, with extras like garlic and hot peppers.
Trying to decide the best way to trellis my cucumbers and learning some new techniques.
Duck eggs are incredibly rich and tasty, and pickling them takes them to a new level of awesomeness.
You can pickle any kind of egg, includin delicate and delicious quail eggs.
Discovering an outsized pickling tub in our shed inspired me to try this tasty local recipe for greens preserved in soy sauce, vinegar, and sugar.
A traditional fall recipe for the Japanese version of sauerkraut.