The pickling process differs from recipe to recipe, but the concept remains the same. Immersing vegetables, fruit, meat, fish or eggs in salt or acid (most commonly vinegar) will preserve the food.
I’ve been on a hunt for a shelf-stable pickle recipe for a long, long time. Sometimes the pickle was great, but only for a short while, or the processing destroyed the crunch or the brine was ...
Yet for years Western tourists seemed quite hesitant when it came to our fermented specialties such as sauerkraut, dill pickles, soured milk and żur soup; many of them found Polish cuisine to be quite ...
These pickled cucumbers are an ideal blend of sweet and sour. They pair up not only with evening snacks but are also a great way to brighten up any bland meal.
Here we share her basic fruit brine recipes, helpful tips and tricks - and some delicious combinations of fruits and flavourings. Fruit is great pickled and this needs to be celebrated more.
Nagi Maehashi says kimchi pickling juice is a “secret weapon”. In this recipe from her new cookbook Tonight, it’s the starting point for a noodle sauce.