Charcuterie (W. W. Norton & Company, 2005), by Michael Ruhlman and Brian Polcyn, is a comprehensive guide to smoking, curing, brining and preserving meat. Classic and contemporary charcuterie recipes ...

Soak cucumbers 24 hours in water and lime. Stir, drain and rinse. Soak in cold water 3 hours and drain. Mix and pour over cucumbers and allow to stand overnight. Bring to a boil and cook until ...

This recipe is from Mississippi chef David Crews, the 2013 winner of the Great American Seafood Cook-Off. His recipe includes a homemade pickling spice, which can be used for other pickle recipes as ...

Garlic pickle by Usha Prabakaran, author of"Usha's Pickle Digest: The Perfect Pickle Recipe Book." (Saravanakumar/Saravanakumar) Usha Prabakaran is the author of ...

Wash 5 pint jars, lids and the screw bands in warm soapy water. Rinse and set aside. Place rack in the bottom of the canner. Place jars on top of the rack. Fill canner with water until it covers the ...

PUTNEY There's a lot more to be learned from cooking with an older generation than how much salt to put in your pickles. Once you are of a certain age, you too can become an honorary member, they ...

Vegan Achari Aloo is an Indian Punjabi potato dish cooked with pickling spices. It is tangy and spicy. It goes well as a side dish or with parathas for breakfast. I feel like the weather has ...

My neighbor Lisa is queen of anything in a jar. Seriously, not a single vegetable from her giant garden is wasted. It’s made into relish, canned or pickled. But it’s that last thing, pickles made from ...

This is an unexpected way to prepare asparagus! It preserves a spring or summer harvest for a relish tray, cheese board or cocktail garnish during the cold weather months. Like pickled onions, pickled ...