From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Not sure what to do with those extra cukes sitting around? My grandma used to make batches of homemade pickles—we’d have jars lining the fridge shelves. Dill, spicy, sweet or sour---oh, the possibilities!
Homemade pickles are a fun way to customize sandwiches and salads, and they don't have to take days. You can pickle vegetables by soaking them in a vinegar-based brine for just 20 minutes.
A Texas reader's twist on chips and dip came out on top in our pickle-themed contest.
Pickling isn't just for veggies. Add pickled fruit to a salad or serve on grilled meat.
Most fruit preserves and pickles are sufficiently high in acid to be canned via a method called water bath canning, where jars are submerged in boiling water for a prescribed amount of time. This destroys any pathogens in the food, and creates a seal, thereby rendering the jars shelf-stable.
Learn how to pickle your own okra, a recent mystery basket ingredient on the Chopped Teen Tournament finale.
Learn how to make a Tomato and Pickled Red Onion Salad from Food Network Kitchens and Food Network Magazine.