The identity of Indian food lies in its spicy taste, and when it comes to pickles, the stuffed red chili pickle makes every ...

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 ...

These lamb chops, seasoned with black pepper and cumin and served with a punchy pickle-caper sauce, are a dinnertime crowd ...

Celebrate spring with these quick and easy party appetizer recipes, featuring all your favorite seasonal produce, like ...

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.

Yet for years Western tourists seemed quite hesitant when it came to our fermented specialties such as sauerkraut, dill pickles, soured milk and żur soup; many of them found Polish cuisine to be quite ...

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.