No ingredient has taken over the food world like the pickle has in recent years—there are pickle pizzas and pickle bouquets, ...

Although these pickled-shrimp toasts might not look like your mama’s, we channeled all the flavors of the coastal classic ...

Welcome to a taste of nostalgia with our Old Fashioned Macaroni Salad with sweet pickles and a creamy dressing that’s sure to ...

South Indian cuisine boasts a wide variety of flavourful pickles. If you're a fan, here are five must-tries that will make for a delightful addition to your meals. Avakaya is a type of mango pickle ...

For fermentation and pickling, cool your sterilised jars before filling. The salts and vinegars in the recipe should provide the correct adverse environment for unwanted bacteria. You can put your ...

The following excerpt is his recipe for pickled cattail shoots. This is a very basic recipe to make four pint (500 milliliters) jars. You’ll need approximately 32 medium-sized cattail shoots.

The pickling process differs from recipe to recipe, but the concept remains the same. Immersing vegetables, fruit, meat, fish or eggs in salt or acid (most commonly vinegar) will preserve the food.

Sterilise both a 1 litre/1¾ pint pickling jar with a screw top lid and the lid in a large pot of boiling water that boils for at least 10 minutes. (Or use several smaller jars with lids.) Lift ...

Make the quick-pickle brine: In a medium saucepan, combine water, vinegar, salt and sugar. Heat over medium heat, stirring, until salt and sugar are dissolved. Remove saucepan from heat.

Second Helping, a new weekly column that features a recipe previously published in the AJC, launches with chef Savannah Sasser's Dashi-Pickled Radishes.