Don’t waste the watermelon rind – pickle it and add it to salads or fresh salsas, or serve alongside cooked meats for a piquant bite. Makes 1 big preserving jar.

Making pickles at home is a fun and easy way to enjoy fresh, tangy flavors right from your own kitchen. With a few simple ...

And once you’ve mastered the pickling basics, the real fun begins—adding pickles to all kinds of recipes ... Don’t throw away ...

Follow basic water bath canning methods ... The following excerpt is his recipe for pickled cattail shoots. This is a very basic recipe to make four pint (500 milliliters) jars.

And don't limit yourself to sliced cucumbers. F&W's guide to pickled vegetables includes creative recipes such as turnip kimchi, homemade sauerkraut, jicama pickles and more.

In fact, depictions of watermelon have been found in an ancient Egyptian tomb dating back at least 4000 years ago. Here are some recipes to help you celebrate the wonderful and oh-so hydrating ...

Here we share her basic fruit brine recipes, helpful tips and tricks - and some delicious combinations of fruits and flavourings. Fruit is great pickled and this needs to be celebrated more.

Choose one of our Indian recipes and expand your palate. This Indian chickpea dish is a beloved staple in my home. If you don’t have cooked chickpeas, you can use canned, but it will cost about ...

Watermelon is usually served chilled for maximum refreshment. Serve simply in easy-to-eat wedges or remove the skin and cut into chunks for a salad. Hold the flesh over a bowl to catch the juice ...

Seal the jars tightly. The pickled pears can be stored for up two months, but can be eaten after one week. Once opened, store in the fridge and eat within two weeks.