Pickles are more than just a sidekick to your sandwich—they’re a crunchy, tangy treat with a unique history. Every year, we ...

Home canners and fans of fermented foods know that the pickling process can take a while. To make pickled red onions in mere ...

Don't throw away that liquid left in the pickle jar—it's a culinary treasure! Brine, that mix of water, vinegar, salt, and ...

Quick pickles (or fridge pickles) are vegetables pickled in vinegar, water, salt, sugar and spices, then stored in the fridge for summer scoffing, which is just about as long as they should last.

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.

and it’s one of a class known as “vinegar pickles” or “quick pickles.” In addition to the familiar cucumber pickles, you can also use this recipe to pickle sturdy vegetables including ...

Quick pickles (or fridge pickles) are vegetables pickled in vinegar, water, salt, sugar and spices, then stored in the fridge for summer scoffing, which is just about as long as they should last.

I mean, I liked dill pickles in middle school, but I've moved on. After trying the recipe, I'm a believer. It is quick, easy and yields tiny flavor-packed crackers bursting with flavor that ...

And don't limit yourself to sliced cucumbers. F&W's guide to pickled vegetables includes creative recipes such as turnip kimchi, homemade sauerkraut, jicama pickles and more.

If you think just about any dish can benefit from a tangy zing with a kick of heat, you need pickled jalapeños in your life. "You might not want to bite into a raw jalapeño, but a quick-pickled ...

Dollops of gin-spiked sour cream; sprinkles of salmon roe, chives, dill, and parsley; and quick-pickled turnip, beet, and cauliflower make these colorful bites a blast to eat. Don't confuse ...