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Looking for a first pickle to make? Pick this recipe. It’s easy and delicious — every year I make a couple of batches, to keep friends and family in supply. Kirby is the go-to cucumber here, and sweet onions such as Vidalia work well if they’re local. Excerpted from Put ‘em Up! A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing, to Canning and Pickling, © 2010 by Sherri Brooks Vinton, photography by Kevin Kennefick, used with permission from Storey Publishing.
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I like these carrots spicy, so I use a combination of jalapeño peppers and red pepper flakes. You can reduce the heat by adding fewer peppers or omitting the flakes. Make sure to sample your peppers for heat, as their potency varies. Excerpted from Put ‘em Up! A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing, to Canning and Pickling, © 2010 by Sherri Brooks Vinton, photography by Kevin Kennefick, used with permission from Storey Publishing.
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My friends go crazy for Dilly Beans. I don’t know if it’s because they like the way they taste or because they like to say “dilly beans.” In either case, here’s the recipe. Make a bunch, because everybody wants to get her dilly on in the pickle season. Excerpted from Put ‘em Up! A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing, to Canning and Pickling, © 2010 by Sherri Brooks Vinton, photography by Kevin Kennefick, used with permission from Storey Publishing.
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