Green chili pickle, a popular condiment in many Indian households, adds an instant burst of flavor to any meal. Whether ...

In a medium saucepan, simmer the vinegar with 2 cups of water, the garlic, salt, sugar, oregano, peppercorns, onion and dried chile, if desired, until fragrant, 3 to 4 minutes.

Total time: 20 minutes, plus pickling time Servings: Makes about 4 cups Note: Shishito peppers are available at many Asian markets. 3/4 pound shishito peppers 2 1/2 cups rice vinegar 3 cloves ...

There’s nothing like the slap of heat and bracing acidity of a pickled pepper. “Pickling mellows the grassiness that fresh peppers can sometimes have,” my colleague Aaron Hutcherson wrote ...

In a large bowl, remove corn kernels from cob with a sharp knife. Stand ear on one end and cut kernels, moving knife down ear in one smooth, controlled motion. Repeat, until all the kernels are ...

Pickled Grilled and Crushed Cucumbers with Yogurt and Chiles. Adapted from Chasing Flavor: Techniques and Recipes to Cook Fearlessly by Daniel Kluger, Houghton Mifflin Harcourt ($35.00).

Changing Up the Type of Vinegar. You can stick to one kind of vinegar or mix it up with a custom blend of vinegars in a 60/40, 70/30, or 50/50 mix for this easy pickled red onions recipe.

Scroll down for recipes for Cochon's watermelon rind pickles and pickled green tomatoes; ... Commander's pickled peppers. Makes 2 quarts. 1 cup cane vinegar. 1/2 cup white sugar.