It’s been a strange summer in Northeast Ohio for home gardeners – very wet and often quite cool, interspersed with hot, dry, and sunny periods. Tomatoes and corn are late to ripen in many cases, but ...

Makes 4 pint jars. Recipe is by Brenton Day. 8 pickling cucumbers 6 chili or serrano peppers, whole 1 ounce pickling spice (coriander seed, mustard seed, cloves, black peppercorns, chile pepper flakes ...

Minh Phan’s bread-and-butter pickles are a great way to add acid and crunch to rice bowls or your favorite sandwiches. They also make a great snack. You will notice that we used a “cold” or ...

Many picklers (those that pickle) prefer to use Kirby cucumbers. They have a thicker skin that can stand up to the pickling liquid and remain crunchy long after it's been preserved. I had planted the ...

Combine the cucumbers, onions and peppers in a large bowl or stock pot. Stir in the salt and the garlic cloves. Top with a layer of ice cubes, and let sit for 3 to 4 hours. Meanwhile, combine the ...

If the thought of pickles makes you pucker, it's possible there's an entire category of preserved cucumbers you've been missing out on. Of the astonishing 20 billion pickles eaten in the U.S. each ...

Ready to get more creative with your jar of pickles? You can make gut-healthy pizza, salsa, and more with these recipes. Let’s be honest: Any time you order a sandwich, you’re 100 percent doing it for ...

Here comes one of the joys of summer. As local produce appears, I’m already thinking about foods that can be safely put away for winter enjoyment and use. Even though my schedule seems to be filling ...