Homemade Bread and Butter Pickles are sweet and crunchy, the perfect compliment to a sandwich. I suppose that’s the bread and butter part. Some people call these Yum Yums but I think that’s an actual registered product name. They are, though, totally yummy. And surprisingly easy to make.
For those of you who are new to home canning, Dill Pickles are, in my opinion, the easiest pickles to make. The brine is simple, the method is simple and there’s not much that can go wrong. But a few tips and tricks will definitely help so read on if you’re thinking of making the pickle plunge.
When the late summer harvest is starting to pile up around you, Eggplant Antipasto is a delicious topping for bread or crackers that features local produce and can be preserved so it lasts all winter. This recipe is a winner, even to those who think they don’t like eggplant.
If you’ve got an abundant harvest of hot peppers, making your own Hot Pepper Jelly is a popular and tasty way to preserve those beautiful red peppers. You can make little jars and give them as gifts, and if preserved properly they will store for ages in your pantry.
I wish we could get fresh local asparagus year round. But we can’t, so this is one way of preserving them. A fun way actually, because you can be a bit creative in what you choose to add to the jar. As well, it’s an easy pickling recipe and they’re ready to eat in a week. Here are two versions of Pickled Asparagus using the same brine so you can make two different kinds at once. These pickles are adapted from a recipe I picked up at my favourite asparagus farm, JLK Farms. We will be making Dill and Garlic in the first batch and Sweet and Hot in the second.