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Mouthing Off

By the Editors of Food & Wine Magazine

Andrew Zimmern's Kitchen Adventures

Pickled Golden Chanterelles and Morels

Pickled Golden Chanterelles and Morels

These fresh mushrooms get sweet and tangy in a quick overnight brine.

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Pickle This

Super Bowl Snack-Worthy Pickled Eggs

Pickled eggs have a bad reputation as dodgy-looking dive bar fare that have been floating in a jar of cloudy brine for who knows how long. But when done right and not left to soak and float for eons, they can make for an irresistible snack.

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Pickle This Now

Quick Apple Pickles

Fresh Horseradish Relish

Pickling is a great way to preserve the flavor of many fruits and vegetables at their peak—not just cucumbers. Here, F&W offers tips for the best produce to pickle now.

The Pickle Project: Apples, F&W's Seasonal Muse for November

Often cooked to bring out their sweetness, apples are also a traditional component in Eastern European versions of vinegary sauerkraut. Alex Hozven, owner of Cultured Pickle Shop in Berkeley, CA, uses tart, thinly-sliced Granny Smith apples and green cabbage in this bright and tangy recipe for homemade sauerkraut with caraway. It takes just an hour to prepare but up to six weeks to ferment—offering a good excuse to plan your Super Bowl menu now. For those who want something fast, this fruity, sinus-clearing horseradish relish with apples and cranberries takes just three days to pickle. It’s perfect for Thanksgiving or Hanukkah.

Related: More Apple Recipes
How to Make Pickles
Pickled Vegetables

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