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What are rules of thumb for adding garnishes to pickles? Looking to add a few black peppercorns and a pinch of hot pepper to pickled garlic. [more inside]
posted by A Terrible Llama on Aug 2, 2020 - 5 answers

I have 72 ounces of okra with the stems ends entirely removed. All the photos of pickled okra that I can find just have the stem removed. What will this do to the okra when it's pickled and water bath canned? I don't want to can 12 jars of this stuff if it's going to be slimy. I know that pickling mitigates the slime, but of course, these okra are overtrimmed. [more inside]
posted by bilabial on Jul 26, 2017 - 7 answers

Will these suckers be edible after premature opening and an ill-fitting lid? [more inside]
posted by sucre on Jul 20, 2014 - 5 answers

Last year I played around with making refrigerator pickles, but this year I want to be bolder and try making some tasty relishes etc. with all the awesome produce that's in season. So have at it, cooks of askme! Give me your pickles, your relishes, your chutneys, your chili sauces! Recipes, advice and inspiring resources appreciated. Pressure canning isn't an option but I do want to make proper 'canned' stuff as well as refrigerator preserves. Thanks!
posted by sevenyearlurk on Jul 14, 2013 - 12 answers

Canning season is here - we need advice on how to keep our pickled veggies crunchy! [more inside]
posted by pghjezebel on Aug 24, 2009 - 6 answers

Home canning filter: do I need to sterilize Mason jars/lids by boiling or oven or some other method if I'm using them for fridge pickles and freezer preserves, or am I okay just washing in hot soap and water? [more inside]
posted by rhoticity on Jun 30, 2009 - 10 answers

Need the bread and butter pickle recipe from either the Ball or Kerr canning recipe books. Hep me! [more inside]
posted by mudpuppie on Jun 19, 2009 - 7 answers