Today, I’m tackling a classic favorite: homemade bread and butter pickles. These sweet ... remember what recipe you used to can and the date will allow you to use the oldest canned goods first.

For this garlic dill pickle canning recipe, you'll need one pound of pickling cucumbers, two quarts jars, 1/3 cup of canning salt, four cups white vinegar, eight tablespoons sugar, six cloves ...

Too much brine? Keep it in the fridge for another day's pickling. Mature the pickles in the jar for at least 1 week before eating, once opened keep in the fridge and eat within 3 months.

Click here for Kylee's chocolate and pickled pear frangipane tart with citrus crème fraîche recipe. - Click here for Kylee's chocolate mousse with sweet pickled raspberries recipe. Edited ...