8 hard-boiled eggs, peeled 1 (12 ounce) jar yellow chili peppers 2 tablespoons pickling spice 1 cup white wine vinegar 1 1/2 scant cups water 1 tablespoon sugar 1 teaspoon tumeric 2 teaspoons salt Mix ...

Picked eggs are a staple in our house. Occasionally I’ll by an extra dozen eggs at the coop, and whip up a batch for lunches. They last for weeks, although they are rarely around that long at my house ...

It's fun and easy to make your own pickled peppers. Part of the fun is choosing whatever variety of pepper you want: sweet, spicy, or a mix of the two. The easy part? All you need to do is put sliced ...

This recipe delivers a great salad garnish you can enjoy year-round. From Marisa McClellan’s “Preserving by the Pint: Quick Seasonal Canning for Small Spaces” (Running Press, $23). Makes 1 pint jar.