For some, it's that irresistible mashup of salty and sweet. For others, it's a characteristic crunch accompanied by a creamy counterpart. To each his own, I say.
OK, you just bought a jar of kosher pickles and you're dying to put one on the burger you just barbecued. You should be able to just unscrew the lid easily, remove the juicy pickle from its briny bathwater and slap it on the meat. This used to be easy. Not anymore.
Even if you haven't ever been to Vermont, you've got some Green Mountains in your mind. I know you do. There's that image of a town with candles in windows. There are those trees tapped for sugaring. And there's that swirling nighttime snow.
Cautiously, trepidatiously, we spread peanut butter on white bread.
Make no mistake, summer is not the only season for pickling.
Paul Fuller and his wife Judy have been building their food processing business Sweet Creek Foods -- they refer to it as a "glassery" rather than a cannery -- for 12 years.
For those looking for their first canning adventure, or for those new to pickling cucumbers, Yeoman's shows you the complete process, and how easy it is to make your own fresh pickles.
There are certain things I'll never understand: the rules of cricket, how fish reproduce, and people who don't like pickles. Because, come on, pickles taste amazing! Here are a few easy tips for making sure your pickles come out great.
TOKYO -- Health officials say six people have died and at least 100 others have been sickened by pickles contaminated with E. coli bacteria in norther...
If you think you're not a fan of pickles, it's probably because you've only ever tried the store-bought varieties. They're a shame to the pickle name....
Summer bumper crops can be beautiful. And overwhelming. But here's the other side -- we waste up to half of our food in this country. Toulze puts everything to use, something he learned from his mother. "My mom has always pickled and jarred as long as I can remember," he says.
Whether you eat them straight out of the jar or wedged in a sub sandwich (or better yet, in a grilled cheese sandwich), there's nothing like a dill pi...
Ramps, like other onions, are an underground bulb with long, tall green grasslike stalks. Ramps are much smaller than leeks, more like scallions, but the leaves are flatter.
If you like pickles you will really enjoy the fantastic assortment of hand made pickles from The Pickle Guys.
Fortunately for people like my husband, kimchi isn't the only fermented vegetable. Pickles, sauerkraut, and other fermented foods also introduce probiotics to your gut to help balance microflora.
For Alex Hozven, food is either living or dead. At her Cultured Pickle Shop in Berkeley, California, she tends 20,000 pounds of vegetables that "breathe" carbon dioxide. She's simply pickling vegetables, but to most of us used to "dead food," it's a foreign concept.
My C.S.A. share blessed me with a vegetable both loved and loathed by many: okra.
A bottle of ketchup is such a ubiquitous refrigerator staple that it might never occur to you to make your own. But homemade ketchup is easy to make, ...
I recalled a NY Times article about the deep south specialty that is the Kool Aid Pickle. Kool Aid pickles are your normal kosher dills that have bee...
Artisan extraordinaire Jen Smith's recently launched Pickle of the Month Club has attracted numerous subscribers, who patiently wait each month for what Jen calls "five jars of magic."
If you love the crunchy, thick walled, salty, sour, spicy, herbaceous treats like I do, wait til you see how easy they are to make. This technique is almost foolproof.
I'm all about perfecting the old tried and true, so I keep the condiments simple and let the beef shine through. READ MORE How to Grill Great Steakhouse Steaks The Ultimate Grilled Corn On The Cob A Taxonomy Of Regional American Barbecue Sauces & Recipes The Most Important BBQ Concept For Backyard Cooks
The pickleback is an odd trend for the cocktail world. There is no mixing, there are no housemade tinctures, no rarified ingredients. There isn't even any ice.
MILWAUKEE — At Wisconsin farmers markets, vendors no longer need licenses to sell pickles, jams and other canned foods, while small farmers in M...
