You can transform bitter, unripe green walnuts into tangy and delicious pickled fruit, says gourmet chef Eberhard Braun. His ...

The National Center for Home Food Preservation (NCHFP) recommends canning or pickling salt for making pickles — and it indeed ...

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Water Bath This method simply involves boiling, or “processing,” the jars for a set period of time after they’ve been filled to kill off any bacteria present. For all high-acid foods ...

Ladle hot pickling liquid into jar to cover vegetables, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar.

When pickling liquid is ready, remove jars from the canner. Place 1 bay leaf, 1 garlic clove, ½ teaspoon mustard seeds and 1 head of dill in each jar.

Quick pickling in small quantities makes them special. These ready-to-go fresh pickles taste like a cross between a mild pickle and a tangy salad.

Return fish to the refrigerator, and prepare the pickling liquid. (If you don’t get all the pin bones out of the fillets, no worries, they will dissolve on the pickling liquid.) 3.

The granules in pickling salt are super-fine, so they dissolve completely in brine. Morton makes a canning and pickling salt, which you can find at Walmart and hardware stores near the canning jars.