Okay, so I'm new to this "canning or jarring" gig. And I've got a beautiful cuke at home just waiting to become beautiful relish of sorts....
I made some pickles last summer with a friends recipe, thing is I loathe green peppers - which were in it. So I replaced them with red peppers (which I love) and a couple weeks later had pink pickles. They sure tasted yummy, just wondering if there might be another version out there that works better for me.
I'm open to whatever - my first batch was made with a pickle seasoning mix.
Thanks in advance!