I have been eating a lot of pickles recently, but I always ended up wondering what to do with the leftover pickling juice at ...

Chilled, sweet-sour, and gone by September—meggyleves cherry soup reflects centuries of culinary adaptation and a national ...

The processes of pickling and fermentation are not the same. But you could think of the two as cousins, especially as it ...

I’m not a patient cook, so traditional pickling is off the table. Too much is involved — boiling the water, sterilizing the jars, finding the right tongs — and there’s anxiety over whether ...

Explore pickling food preservation techniques to capture the riches of seasonal foods to last throughout the year. I am not an enthusiastic cucumber pickle eater. I pretty much like two kinds ...

Learn more › People have been pickling for more than 4,000 years, making it one of the oldest methods of food preservation. The technique extends the shelf life of produce while enhancing its ...

And while late summer may find you scrambling for pickle recipes to use up an abundance of cucumbers or squash, spring can also be prime pickling season. Some cool-weather vegetables like green ...

Here's a look at the science behind vinegar pickles. Vinegar pickling (or quick pickling) is a simple process. Water, salt and vinegar (and sometimes sugar) are combined and heated and then fruit ...

“I do a fair amount of pickling that has an Asian inspiration to it, and I’m often pulling for rice vinegar,” says McGreger. Note that rice vinegar can show a wide range of acidity ...