If you frequently eat tuna salad, you might be looking for ways to spice things up. Luckily, we have just the answer for the ...

This beloved mustard pickle, which hails from eastern Canada, is a close relative of the British chowchow; both call for a paste of flour or cornstarch to thicken the brine. I shy away from ...

If you have an empty jar of pickles at home, don't throw out the leftover brine just yet. There are plenty of ways to use ...

At the most basic level, a pickle is nothing more than a vegetable submerged in an acidic liquid. From a food preservation standpoint, acidity is what preserves the vegetable, and as mentioned in ...

Trying to make all the vegetable pieces roughly the same size. To make your pickle mixture, start by toasting your seeds in a pan until fragrant. Place the rest of the pickling mixture ingredients ...

Across Asia, they do a pickle called achar, which I have adapted from a recipe I learned at the Spirit House cooking school on the Sunshine Coast. The combination of peanuts, chilli and sesame ...

You can pickle pretty much any vegetable. We were recently at the plant, tasting innovation, and the one that surprised me most was horseradish pickles. It was a very strong flavor that I didn’t ...

Don't throw away that liquid left in the pickle jar—it's a culinary treasure! Brine, that mix of water, vinegar, salt, and ...