W e all know what a pickle is, don't we? Green, vaguely cylindrical, a bit nobbly. There might be dill involved. Maybe it's ...

Got a bumper crop of cukes, beans or other veggies in your garden? Time to start making pickled vegetables! Pickling is a great way to enjoy your favorites all year long. It’s a bonus that you can add ...

While most spring vegetables are best pickled raw, cook Brussels sprouts, beets and savoy cabbage before adding hot brine. Explore More recipes from the AJC. RECIPES.

To make her quick pickles, McGreger packs a quart-sized mason jar with the fruit or vegetable of choice. She then uses a 3:1 water-to-vinegar ratio with sugar, salt, and optional seasonings like ...

Preparation. Make the Quick-Pickled Vegetables: 1. Heat the water, vinegar, sugar and salt in a medium saucepan over medium heat. Stir until the sugar is dissolved.

If you follow food and cooking trends, you probably know that pickles are becoming very popular in the current culinary ...

Visit the Federal Way Farmers Market from 9 a.m. to 3 p.m. every Saturday through October to pick up the local ingredients ...

Preparation. Step 1. Place 6 small carrots (about 8 oz.), peeled, sliced on a diagonal, and 1 tsp. crushed red pepper flakes in a 2-cup heatproof container. Place 1 medium fennel bulb, trimmed ...

The bright, crunchy pickled vegetables are the perfect side for these perfect parcels of meaty goodness. Technique tip: You can cook the arayes on a grill or in a pan on the stove.

3 tsp. salt. 1 1/2 tbls. sugar. In the bottom of each jar, add: a few chives, snipped. 2 slices ginger. pinch of black peppercorns. Heat the vinegar and add the salt and sugar.