The brine used for preparing half-sour pickles should be warm but not hot—its temperature should be around 68°F. Hot water ...

While you might think these lip-puckering treats are all more-or-less the same, half-sour pickles have a unique fermentation process and can be quite hard to track down. Unlike dill pickles ...

Brighten any dish up with these sweet and sour, crunchy quick pickles. You can go for the classic ... plus any extra to half-fill the jar. Top up with water so that the vegetables are covered ...

Chef David Cusato of Joey Roses sandwich shop in New York City — a sandwich and pickle expert — suggests opting for half-sour if you’re using cured deli meats. “They bring this bright ...

As 2025 begins, two possible conclusions present themselves. First: The previously nobrow pickle has embedded its sour self at the nucleus of the American gastro-zeitgeist for the foreseeable future.

Sour pickles sit in a bucket of brine at a stall at Picklesburgh, Pittsburgh, Pa., in 2024. The festival, held just off the city’s Market Square each year, brings pickle lovers and permutations ...

In Pittsburgh, the cradle of the modern American pickle (talkin’ to you, H.J. Heinz), a summer festival called Picklesburgh that draws aficionados of the sour and the puckery from several states ...