Indians love pickles. Vegetarian households invariably serve at least one pickled dish or relish at every meal. And even when there is meat on the table, there is usually also a pickle or two, ...

Pickling vegetables at home is a fun way to preserve seasonal produce and add zesty flavors to your meals. Making your own pickles lets you control the ingredients and customize the taste to your ...

The summer is bountiful with cucumbers, and making pickles with fresh picked or purchased cucumbers can be an added specialty to your recipe achievements. Make sure to use waxless cucumbers that are ...

For best flavor, store jars 5-6 weeks before opening. From Colorado State University Extension, makes 7-8 pints. Ingredients 2 1/2 pounds peppers, mild or hot as desired 1 pound cucumbers, cut into ...

1 16-ounce jar of hot pickled jalapeños 4 12- to 16- ounce jars of hot pickled habañero peppers 1 16-ounce jar of hot pickled mixed vegetables 18 hard-boiled eggs (peeled, of course) Combine the first ...