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Zucchini Dill Pickles 2 pounds small zucchini (preferably about 4 or 8 inches long), trimmed 4 tablespoons coarse sea salt or pickling salt, divided 12 fresh dill sprigs 2 teaspoons yellow or brown mustard seeds 1 teaspoon coriander seeds 1 teaspoon dill seeds 1/4 teaspoon saffron threads 4 garlic cloves, halved 4 red jalapeños or Fresno chiles, split lengthwise 2 1/2 cups white wine vinegar 1/4 cup sugar
Zucchini Dill Pickles - Bon Appétit
how to make vanilla extract, almond extract, vanilla sugar, lemon extract, orange extract, lime extract, peppermint extract, strawberry extract and lavender sugar.
How to make your own: peanut butter, yogurt, bread, spaghetti sauce, pasta, biscotti, salsa, guacamole, jams and jellies, baby food, granola bars, cheeses, barebecue sauce, ice cream, hummus, pesto, applesauce, pretzels, potato chips and dog treats.