Whenever a dish needs a pop of brightness, acidity, or color, I turn to the trusty jar of pickled red onions in my fridge. Made by soaking red onions in a simple vinegar solution, this simple ...

A truism among chefs is that often something doesn’t need more salt, it needs more acid—whether that’s a squeeze of lemon or a dash of sherry vinegar. Often, in fact, it needs acid more. The lovely ...

My grandmother used to spend the days of late summer filling the root cellar of her 1820s farmhouse with shelf after shelf of glorious pickles, chutneys and relishes, which were as colorful as a candy ...

Pickling is an excellent way to preserve summer's bounty, to ensure that nothing goes to waste and produce can be enjoyed in the throes of winter. For those of us that would rather not spend hours ...

MILWAUKEE - Is your garden growing like crazy? We're going to help you save some of that food for the future. All summer long, Master Food Preserver Christina Ward is going to offer some ways to ...

Erica Holland-Toll always has four different jars of homemade pickles in her refrigerator. Maybe five. If she's hungry when she gets home from her job as head chef at Lark Creek Inn, she makes a ...