Sprinkle the cucumbers with pickling salt and tumeric. Add water, cover, and let stand in a cool place (70 to 75°F/21 to 23°C ...

Whip this up in under 15 minutes.

This recipe is from the All New Ball Book of Canning and Preserving ... Combine onions, vodka, water, salt, pepper, and garlic in an enameled Dutch oven or Stainless Steel Pot.

Store black pepper in the same way as other spices. Whole peppercorns keep for longer than ground pepper. Remember: ready-ground and cracked pepper will eventually go stale, just like other ground ...

For the relish, quarter the cucumber lengthways, then thinly slice and place in a bowl along with the onion. Season with a few generous pinches of salt. Mix well and leave to rest for 15 minutes.

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My canned salmon salad (no mayo) is packed with omega-3s and fresh veggies, and offers a healthy twist on traditional recipes. While most mayo-free salmon salads use yogurt ... Cut the grape tomatoes ...