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Most supermarkets sell pickled tomatoes, but those can’t compare to these supereasy homemade ones. Slicing the tomato...

Most kimchi (Korean fermented pickles) use lots of red chile flakes and are bold and spicy. This is a white kimchi, w...

These simple beets are wonderful in salads or by themselves, as a healthy snack.  Linton Hopkins: Quick Pickles

Moroccans often start a big meal with several small salads, including one with marinated beets. Mourad Lahlou combine...

This quick pickle was inspired by Japanese cucumbers dressed in sesame oil, salt and sesame seeds. Joanne Chang and h...

Kimchi is a naturally fermented, often chile-flecked pickle that many Koreans eat with almost every meal. A great gif...

"Hijiki and arame seaweeds retain a good texture during fermentation," explains Alex Hozven of this kraut inspired by...

According to Cultured Pickle Shop owner Alex Hozven, the apple used here is a traditional component in many Eastern E...

Alex Hozven worked with an herbalist to create an ayurvedic spice blend, designed to improve digestion and balance wi...

"You see 7UP quite a bit in Korean recipes," says David Chang. "My mom cooked with it: She put it in a noodle dish, s...

Chef Joshua Skenes of San Francisco's Saison employs a full-time forager to find ingredients like the wild onions Ske...

Eduard Frauneder and Wolfgang Ban pickle ramps for this dish, but cipollini are easier to find and work nicely as wel...

James Holmes grew up in Texas but didn't learn how to make pickled shrimp, a Gulf specialty, until he took a job ...

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