Chefs share tips for replacing peppers with tangy ingredients. With sizzling summer temperatures, no-heat salsa is a cool ...

People have been fermenting food since before the written word. Thanks to archaeological discoveries, we know that 13,000 ...

Taste the brine before pouring it over the vegetables (just so you know you'll like the flavor!) and adjust the sweetness or ...

These sweet, tangy watermelon pickles are a Southern classic made from the rind and infused with spices for a crisp, ...

In a large bowl, combine cauliflower, bell pepper, carrot, celery, garlic, and salt. Cover vegetables with water. Cover with plastic wrap and refrigerate at least 12 hours and up to 24. Drain through ...

Vinegary Cherry Tomatoes From COLD CANNING by Bruce Weinstein and Mark Scarbrough (Voracious, 2025) Used with permission Makes about 4 cups (960 ml) Fridge: up to 1 month after initial pickling 1 ...

If there was a season for pickling, it would be ramp season. Which is presently ending. The flowering perennials are only around briefly, in the late spring, so chefs are ...

10 Types of Vinegar Every Kitchen Should Stock There’s a whole world of vinegar out there. Here are the essential varieties for pickles, pan sauces, and more.

Best vinegar for pickling: Along with salt, good vinegar is essential in creating great cold-brined or fresh pickles. I use a variety of different vinegars or sometimes just lime or lemon juice to ...

If you have never encountered torshi (pickled vegetables) before, imagine opening a jar to a sharp burst of vinegar, chili, garlic, and spice, followed by the satisfying crunch of brined vegetables ...

The Best Vinegar for Pickling, According to a Pro Pickler and Chef Use these picks for the crispest, tangiest pickles, whether you’re canning or quick-pickling.

Use these picks for the crispest, tangiest pickles, whether you’re canning or quick-pickling. “The National Center for Home Food Preservation and most canning guidelines suggest a 5% acidity ...