Wash 5 pint jars, lids and the screw bands in warm soapy water. Rinse and set aside. Place rack in the bottom of the canner. Place jars on top of the rack. Fill canner with water until it covers the ...

After making egg dyes with onionskins, I was left with six skinless red onions—that’s a lot of onion if you’re counting. Naturally, the thing to do with nearly four pounds of onions is make a pickle.

If you’ve never tried Onion Jam, picture this: sweet onions cooked down until they turn soft and glossy, with a tangy kick ...

Pickled red onions are an easy way to addd a tangy flavor to any meal. Made in minutes and can be stored for days in the fridge, quick pickled red onions are great on burgers, hot dogs, sandwiches, ...

The fruits and vegetables that seduce us early in the season (asparagus, spring onions, rhubarb and strawberries) make me greedy. I fall hard and completely, happy to lug home cumbersome bags from the ...

2 pounds freshly picked asparagus about the diameter of a pencil 1. Fit a large pot with a rack or line it with a folded kitchen towel. Fill with water, and bring to a boil. Sterilize four 1-pint ...

Flo Davidson of Granby, Mass., wrote that she wanted a recipe for pickled onions. “My aunt made them and they were crisp and crunchy and not so sour as cocktail onions. As soon as I entered her ...

When the produce markets open, I think about canning. I was new to canning when I moved to the country. My grandma canned a few tomatoes if the crop was big, but other than that she did not can. I had ...