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

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.

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

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.

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 ...

Using a pair of scissors, snip the top and bottoms off the onions or shallots then put in a large bowl and cover with boiling water. Leave for 3–4 minutes, then drain. When cool enough to handle ...

These pickled cucumbers are an ideal blend of sweet and sour. They pair up not only with evening snacks but are also a great way to brighten up any bland meal.