This dill pickle recipe for canning was handed down by my grandmother {who gave it to ... First, prepare your water bath canner and get your pickling brine ready {recipe below}. Next, wash cucumbers ...

Leave for 5–10 minutes to dry. Place a dill head (or fronds) into each sterilised jar. Add a teaspoon of dill and mustard seeds and a garlic clove to each jar. Put the vinegar, 200ml/7fl oz ...

The best results in preserving come when fruits, herbs and vegetables are harvested at their peak. Toss or compost any that ...

In the USA, pickled cucumbers and gherkins are flavoured with dill; in India, it is used as a vegetable in regional dishes. It is combined with yoghurt and soured cream in Greece and Turkey ...

Don't dump that leftover pickle juice down the ... While a classic tzatziki sauce recipe is typically made with lemon juice as the acid along with yoghurt, dill, garlic, mint, cucumber, and ...

so either use it sparingly or adjust your recipe accordingly. If you like a couple of dashes of hot sauce on your scrambled eggs, try a splash of dill pickle brine instead. From Mexican food to ...

These pickles should be stored in the refrigerator, and will last up to two months. Quick tip: This process explains how to make acid-brined dill pickles or "quick pickles." For fermented pickling ...

I picked up some dill pickle-flavored chips the other day. The chips were crisp, tart and a bit addictive. I had to put the bag in the kitchen out of my reach. Next time, I will follow my own advice ...

Here are three ways to brighten up a meal with pickles.