Mix together the salt, vinegar water, and pepper flakes if you want some spice. Heat this mixture until it boils. Pour the ...

In addition to the familiar cucumber pickles, you can also use this recipe to pickle sturdy vegetables including green beans, zucchini, carrots, celery, onions, beets, and even some greens ...

Love pickles? You're not alone. And here's a fascinating bit of foodie history: The concept of preserving vegetables in a vinegar-based brine is more than 4,400 years old. Neat, right? Although ...

While there's no shortage of store-bought pickles, many of us still swear by the magic of homemade ones, crafted the good old traditional way. If you're a fan ... excess seeds can mess with the pickle ...

Brighten any dish up with these sweet and sour, crunchy quick pickles. You can go for the classic ... This brine also pickles radishes, fennel, green beans, red cabbage, kohlrabi and young turnips.

Thinly slice the celery and add to the green beans. Using a vegetable peeler, cut the zucchini into long, thin ribbons dropping into the bowl with the beans as you go. Make the dressing ...