According to Lao, “Just about any vegetable can be fermented in paocai brine. The flavor of lacto-fermented pickles is more ...

Here's how to choose the best cucumbers for pickling, whether you're planting them or shopping at the farmers market.

Don't settle for soggy pickles! Use proven strategies to maintain crunch in your pickled vegetables, whether you're a ...

It used to be that pickling was something only your grandmother did. But that doesn’t apply anymore. Younger generations are embracing pickling as a way to explore their interest in food, preserve the ...

Spring has sprung and that means one thing: It's time for pickles. Whether on a burger, within a taco or atop a salad, pickles give any dish great added texture and that vinegary bite that can easily ...

Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her ...

This story is the fifth in our series on preservation. We covered the basics of home canning and canning fruits, canning vegetables and making jams and jellies in previous stories. Do you have ...

Salt drives the magical transition from raw vegetable to crunchy pickle. It may play the leading or supporting role depending ...