Got a bumper crop of cukes, beans or other veggies in your garden? Time to start making pickled vegetables! Pickling is a ...

The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets ...

It’s canning season in Western Pennsylvania. “You can ‘can’ just about everything,” said Denise Relihan, 55, of Harrison. “Tomatoes, peppers, garlic, rice ...

In what we may refer to as "the olden days" just about everything that grew in the garden was canned or pickled ... This is also a good recipe for pickled beets. Cook 3-4 beets until tender ...

Clean the jars and lids with hot soapy water and rinse well. Drip dry upside down, then place in a low temperature oven (100°C), for 20 minutes. Wash, peel and slice the beetroot into thinly ...

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.

Make the quick-pickle brine: In a medium saucepan, combine water, vinegar, salt and sugar. Heat over medium heat, stirring, until salt and sugar are dissolved. Remove saucepan from heat. Make the ...

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.

Work on campus or service after graduation may be required to earn free tuition at these schools. These college student discounts cover items ranging from clothing to computer software, plus some ...