This beloved mustard pickle, which hails from eastern Canada, is a close relative of the British chowchow; both call for a paste of flour or cornstarch to thicken the brine. I shy away from thickeners ...
As she lifted the plate from the stoneware crock, the yellow-green briny liquid looked disgusting. The sharp vinegary smell felt like a punch in the nose. She’d scoop a small cucumber from the brine ...
I believe that the best recipes can be found on the most tattered recipe cards and any loose slips of paper that have been creased and stained so often they’re barely recognizable. So when I came ...
1. Toss the cucumber slices and salt in a large bowl until well coated. Cover and refrigerate for 1 1/2 hours. 2. Pour the ...
It’s the rare person who doesn’t love pickles. Besides giving hamburgers a crunchy, vinegary finish or a bloody Mary martini its zing, pickles are packed with the good bacteria called probiotics, ...
FALCON HEIGHTS, Minn. — Homemade pickles are simple, easy and delicious. They're ready after a short chill in the refrigerator and they keep for several weeks. Laura Betker made pickles from a recipe ...
Aside from the flavor itself, the best part of a pickle is arguably the crunch. Whether they're deep fried or straight out of the jar, there's nothing more disappointing than a soggy pickle. That's ...
It’s the rare person who doesn’t love pickles. Besides giving hamburgers a crunchy, vinegary finish or a bloody Mary martini its zing, pickles are packed with the good bacteria called probiotics, ...
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