Place cucumbers, onion and salt in a kettle or deep crock. Heat sugar, white vinegar, celery and mustard seed until all sugar is dissolved; pour over the cucumbers. Let stand for 24 hours. Place in ...

Any cucumbers in your fridge that didn't make the cut for your summer salad or flavored water shouldn't go to waste. In fact, the best way to enjoy them for a few extra weeks is by turning them into ...

When it comes to pickles, homemade pickles are hard to beat. Of course, you can toss a jar into your grocery cart, but they're so easy to make at home — and you can control the texture, the flavor, ...

I’ve been on a hunt for a shelf-stable pickle recipe for a long, long time. Sometimes the pickle was great, but only for a short while, or the processing destroyed the crunch or the brine was too ...

Safely stretch summer’s harvest by following these expert tips. Good news: As long as you follow tested recipes accurately, pickles do not need to be pressure-canned because they contain enough acid. ...