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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...

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

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

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

Crunchy, vinegary and a little spicy, this pickled asparagus would make a terrific accompaniment to sandwiches as wel...

Traditional Korean kimchi usually involves tossing vegetables with garlic, salt, chiles and other flavorings and lett...

Quick-pickling butternut squash in cider vinegar, sugar and salt makes it really tangy and crunchy. Gabriel Rucker to...

Even so-called quick pickles can take several hours or overnight to marinate. But fill a siphon with pickle ingredien...

These tart and aromatic plump blackberries are delicious in salads or served alongside cured meats and other charcute...

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