One of the easiest recipes you can make, pickled red onions bring brightness to a variety of dishes. Pickled onions need to ...

Trim and slice the vegetables as if making a salad or vegetable side dish (See above for suggestions) Combine the vinegar, water, salt, and sugar or honey, if using, in a small pot. Bring to a ...

This herby spatchcocked chicken stays juicy, thanks to a 12-hour bath in that classic Grillo’s brine you know and love. Do you have a friend who always eyes your pickle spear the second your plate ...

If you find yourself in a pickle with an empty jar of leftover liquid and no actual pickles, don't worry! There are plenty of ways that you can use this well-seasoned brine to impart flavor and ...

Only use food-grade 5% acidity vinegar for home canning. Don't use homemade vinegar when you make pickles because the acetic acid content is unknown and variable. Don’t use vinegars that have very ...

Carla Hall's Spicy Pickle Habanero Brine is a tangy and fiery brine that adds a kick to your pickled vegetables. Made with habanero peppers, garlic, dill, and vinegar, this brine infuses your pickles ...

Kiwi Kylee Newton is a passionate self-taught preserver. Her book, The Modern Preserve, keeps us in step with the seasons and helps to rediscover a timeless kitchen craft, with 130 creative and ...

Make the quick-pickle brine: In a medium saucepan, combine water, vinegar, salt and sugar. Heat over medium heat, stirring, until salt and sugar are dissolved. Remove saucepan from heat.

Northern pike are one of the most widely distributed fish across the Ice Belt. It seems comparatively few people fish specifically for them in summer, but in winter, many anglers set out tip-ups ...