NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

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How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

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Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

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Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

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Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

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How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

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DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

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Popular in Food

How to Prepare Cucumbers

Add delightful crunch to your favorite salads and side dishes with fresh cucumber.

Ideas for Using Fresh Cucumber

Fresh cucumber is a refreshing addition to salads, appetizers, and side dishes. Here are some suggestions for using this crunchy vegetable:

- Marinate cucumber slices with vinegar, sugar, celery seeds, and onion for a relish like side.

- Blend peeled and seeded cucumbers with water, ice, fresh mint, lime juice, and sugar syrup for a refreshing agua fresca drink.

- Top cucumber slices with cream cheese and assorted toppers such as fresh chives, crumbled bacon, quartered cherry tomatoes, or green onions for easy appetizers.

- Stir chopped and seeded cucumber with cooked orzo or couscous, chopped red sweet pepper, chopped red onion, oil, and vinegar for a simple side dish.

- Slice cucumbers to dip in ranch dressing for a snack.

- Toss chopped or sliced cucumber with romaine lettuce, sweet pepper strips, cherry tomatoes, and your choice of dressing for a quick salad.

How to Make Pickles

Step 1: Prepare cucumbers

Thoroughly rinse 3 to 3-1/4 pounds small pickling cucumbers. Remove stems and slice off blossom ends. Cut cucumbers into thick slices (1/4 to 1/2 inch thick).

Step 2: Boil pickling solution

In a large stainless steel, enameled, or nonstick saucepan, combine 4 cups water, 4 cups white vinegar, 1/2 cup sugar, and 1/3 cup pickling salt. Bring to boiling.

Step 3: Pack cucumbers

Pack cucumbers loosely into 6 hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon dillseeds to each jar. Pour hot vinegar mixture over cucumbers, leaving a 1/2-inch headspace. Discard any remaining hot vinegar mixture. Wipe jar rims and adjust lids.

Step 4: Process pickles

Process in a boiling-water canner for 10 minutes (start timing when water returns to boil). Remove jars; cool on racks. Let stand for 1 week.

Trend Spotting with BHG: Pickled Foods

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