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These mushrooms are marinated in a horseradish-and-juniper brine, flavors that are especially nice in winter. They pa...

"Fermented cabbage is the most common kind, but kimchi is actually a pickling technique, so you can make it with any ...

“These came from an overzealous trip to the farmers’ market,” says chef Naomi Pomeroy. “When I see something beautifu...

Sunchoke relish is on every table in Georgia and South Carolina, says Linton Hopkins. “When I was a boy, I thought th...

“Fig-flavored balsamic vinegar is pretty common, so I thought, Why not make my own?” says Ernest Miller. It was a gre...

Inspired by li hing mui—salty-sweet dried plums that are a popular snack in China— chef Minh Phan pickles fresh plums...

This modern take on the pickled supermarket staple features sunchokes, cauliflower and shishito peppers. Slideshow:...

Rae and Noah Bernamoff’s magenta-pink onions have the perfect balance of sugar and tang. At their tiny Brooklyn, New ...

These tangy pickled cucumbers from chef Erik Bruner-Yang have the perfect balance of tart (citrus juice and rice vine...

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