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 ...
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 ...
And don't limit yourself to sliced cucumbers. F&W's guide to pickled vegetables includes creative recipes such as turnip kimchi, homemade sauerkraut, jicama pickles and more.