(Just make sure you use the right kind of salt for pickling.) Poking holes in your veggies can speed up this process a touch, but on the whole this isn't necessary. As far as other flavors are ...

In a nutshell, pickling is the process of preserving or extending the lifespan of food by either anaerobic fermentation in brine or via immersion in an acidic medium like vinegar. If you’ve ever ...

One of the first crops of the season is asparagus, and it is a good candidate for pickling. Use the freshest asparagus for best color. Choose spears with straight, green (possibly tinged with ...

Scientific American is part of Springer Nature, which owns or has commercial relations with thousands of scientific publications (many of them can be found at www ...

where the growing and pickling process has remained unchanged for generations. Every year, the local authorities organise a cabbage festival and pickling workshops. Unfortunately, the once-popular ...

Paone’s 15-year career in the restaurant industry led her to become fascinated with the process of pickling and preserving foods. “We would never throw anything away including the stems ...

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.