Heat the oil in a wok or large, deep skillet over high heat. When the oil shimmers, add the shallot and garlic and cook, stirring, until the shallot is just translucent, about 30 seconds.

These tips will have you scouring the fridge for more food to quick pickle, an easy way to preserve flavor, reduce waste, and add a tangy twist to any meal.

3-1/2 cups white wine vinegar. 3-1/2 cups water. 2 tablespoons pickling salt. Into each of six sterile pint mason jars, put one sliced garlic clove and one teaspoon mustard seeds.

In a medium saucepan over medium-high, combine the vinegar, sugar, salt, shallot, allspice, black pepper, red pepper flakes, mustard seeds and dill seeds. Bring to a boil, then reduce to a simmer ...

Push the onion mixture to one side of the pot. Add ground beef and taco seasoning to the other side of the pot and season ...

Preparation 1. In a medium bowl, combine mustard, yogurt, honey and cayenne pepper. 2. Heat oil in a large skillet over high heat. Once the oil begins to shimmer, add the green beans.

Everyone loves a good homemade pickle. But not everyone loves to break out the canning equipment for the occasion. But these pickled green beans come together so quickly, they'll be ready to enjoy ...

Yellow wax beans are an easy, colorful side dish. Here, the beans are steamed, then mixed with a zesty mustard sauce. If you prefer, use green beans, broccoli, or asparagus instead of the yellow ...