Add a little heat to your bread and butter pickles!
This recipe works with red beets, too, but golden beets are less likely to stain your fingers or your apron.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
These tangy and slightly spicy Mexican-style pickles are perfect for snacking or topping tacos. If you like things really spicy, add a few more jalapenos to the mix!
These pickles go quickly so you may want to make a few batches. Using the Ball® & McCormick® Dill Pickle Mix assures the perfect flavor every time.
When asparagus is in season, pickling is the best way to extend it throughout the year. Delicate spears enhanced with garlic and dill will remain flavorful and crisp.
This simple recipe is a perfect introduction to brining or fermenting. Choose your favorite vegetable and garden-fresh herbs and let the salt water brine do the preserving work.
Jicama is a little known tuber from Mexico that is finally getting the spotlight it deserves. Juicy and crunchy with a sweet finish, try it here in this twist on a classic south-of-the-border fruit combination.
Asparagus, radishes and sugar snap peas are some of Spring's most glorious vegetables, why not pickle them all together? Adjusting the spiciness of the flavorful brine per-jar makes this a versatile pickle to have on hand.
Cherries are reconsidered as pickles in this gorgeous dark, sweet, and spicy recipe. Toss these in salads, on cheese plates, and in cocktails.