Pickling

Slideshow: More Pickled Vegetables

Douglas Keane tasted tamarind for the first time in 1997, in an Asian-inflected dish created by chef Gray Kunz at New...

Mateo Granados comes from a long line of butchers on his father's side. When his father had lamb to spare, his mother...

Suzanne Goin borrowed this recipe from Brian Wolff, her sous-chef at Lucques and a compulsive pickler. The piquant ra...

This hors d'oeuvre is a Louisiana riff on traditional French chicken liver pâté. The Rushings create a ...

As an unconventional accompaniment to his juicy grilled chicken, Thomas Keller likes to serve pickled pearl onions, w...

The longer these pickles sit, the spicier they get. If you prefer a milder version, remove the seeds from the chiles ...

This recipe comes from Barbara Lynch, the chef at Boston's No. 9 Park. She and her business partner, Garrett Harker, ...

Plus: Ultimate Thanksgiving Guide

"To get the perfect acid balance," David Myers says, "keep adding fresh lime juice and adjusting the flav...

Though chef Hans Röckenwagner makes homemade mayonnaise for this recipe; you can substitute 1 1/4 cups of jarred...

Don't worry if the shrimp appear undercooked after being boiled for just 1 minute. They will finish "cooking&...

Dry English mustard delivers much more of a burn than yellow ballpark mustard, so even used in a pickling liquid, it ...

Plus: More Appetizer Recipes and Tips

Plus: More Vegetable Recipes and Tips