We might not remember exactly what went into grandma’s dill pickles, but we remember how they made us feel. Every bite, every new jar opened, brings us back to grandma’s table and fills us with the satisfaction that we can carry on the tradition of pickling in our own canning kitchen. Some of my favourite pickles are made with the humblest vegetables, such as beets and beans in a simple brine. My kids never seem to get enough of homemade Crunchy Dill Pickles (page 105)—we go through about 40 jars a year! Relishes are sometimes thought of as a canning category of their own, but they are really chopped pickle mixtures. Relish has a long history in home canning as a way to safely preserve chopped vegetables like cucumbers, zucchini and peppers by adding acidic vinegar. The satisfyingly sour result works as a jumping-off point for a spectrum of other flavours such as spicy, smoky and sweet. Largely used as a condiment, relish is also one of the handiest preserves to use in home cooking.
