Home Canning Tips and Recipes?

[Kaykay]

Lately, I have tried my hand at home canning (vegetables). I have been doing the stove top water bath method.

The first try was pickled green beans. I followed a recipe I found online and the jars sealed nicely, but the taste a few months later was awful. The recipe only called for vinegar, water, garlic and hot peppers. I threw them out they were so bad....

A month ago, I tried again. I picked asparagus.....this time I seasoned the brine with chili peppers and flakes, whole garlic, fresh dill sprigs and a little salt and sugar. I opened a can today and they are so yummy! I have already eaten 1/2 a jar.

So, my question is, does anyone have any good recipes for pickled green beans, aspasagus, beets, etc.......I like them tasty and spicy, with a little sweetness to offset the vinegar. Thanks!

 

[msbluff]

the problem is you add the water that's why the taste is awful i have a little easy n tasty recipe of sweet n sour pickle
some garlic (whole if you like),
2,3 beetroots(peeled and roughly chopped),
2,3 turnips(peeled and roughly chopped),
3 carrot(sliced),jalapeno(whole),
asparagus and anything you want
and don't forget to add 2 or 3 small green chillies
Now wash them n boil them*(just half cook) now drain it n dry it on kitchen towels once they are totally dry put them in a big mixing bowl.add 1/4 tsp of red CHILI powder and salt to taste put it in a dry air tight jar made of clay or glass for 4 days.
After 4 days boil 2 cups of white vinegar in a pan with 1,1/2 Jaggery (is made by sugarcane juice and i find really mouthwatering taste in pickle because of Jaggery) in spanish it's called panela,heat till jaggery dissolves in vinegar let the mixture cool down in a room temperature now mix it well with the veges and leave it for more five day in warm dark place (best place is kitchen cabinet near cooker.
It can last months or so but do not use wet spoon while serving or mixing otherwise it may get fungus