Most of us grew up with pickled cucumbers, and possibly with beets or onions – but in other eras or parts of the world, humans pickled a much greater variety of foods, including mushrooms, meats, and fruits. Some cookbooks from the 1800s carried recipes for pickling apples, and old radio programs from the Depression promoted it as a cheap and delicious way to get vitamins all year.
My top 10 links to delicious quick cured meats, fresh cheeses and pickles for your next summer picnic.
Transforming a crock full of cucumbers into old-fashioned dill pickles is a bit of magic.
There's no need to be afraid of canning. With basic skills a cook can safely prepare and process excess produce during the summer and have a ready supply all winter. An easy way to start is with dill pickles, with extras like garlic and hot peppers.
You can pickle any kind of egg, includin delicate and delicious quail eggs.
Quick pickles--which don't require turning your kitchen into a sauna--are a fast, fun way to preserve abundant cucumbers (or even green beans). Simply soak vegetables in saltwater and vinegar solutions and let the flavors develop in the fridge.
These tart and tangy rhubarb pickles are easy to make and require no canning.
Readers vote on whether they think making beer, mustard or pickles sounds like the most fun, plus which seems easiest.
A traditional fall recipe for the Japanese version of sauerkraut.
Making pickles can be time-consuming, but this method for easy garlic pickles couldn't possibly be any easier. Or tastier!