A white cloth is spread on the terrace. Washed vegetables or fruits are laid out to dry. Oil is heated in the kitchen. Spices ...

Even though we no longer rely on pickling to have vegetables through the winter, this old tradition lives on—and it's booming. Chefs and home cooks across the country are taking to pickling ...

For the uninitiated, pickling is a preservation process—which can be traced back to 2400 BCE—that involves soaking vegetables in a solution of vinegar, water, salt, and sometimes sugar and spices.

These Escabeche vegetables (Mexican pickled vegetables) are tangy, crunchy pickles that can be enjoyed on their own as a side ...

The secret behind the taste of Polish cuisine is the unique bacterial flora which causes gherkins, cabbage and mushrooms to pickle… This method of preserving foods relies on a fermentation process ...

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 ...

A small batch of fridge pickles made with regular old carrot, onion, and fennel will bring out your inner homesteader. Pouring hot vinegar over raw vegetables makes a brightly flavored condiment ...