He Always Called Me Pickles
Writer Kim Kelly reflects on her love for her ex-Marine, steelworker, farmer grandfather—and his love for pickles.
The Science of Vinegar Pickling, Explained
Acid, salt and time lead to greatness.
5 Reasons to Start Pickling at Home
It's time to leave store-bought pickles behind.
Pickled Cucumbers with Sichuan Pepper and Chiles
These tangy pickled cucumbers from chef Erik Bruner-Yang have the perfect balance of tart (citrus juice and rice vinegar), spicy (chiles and Sichuan peppercorns) and sweet (honey). While Bruner-Yang uses yuzu juice, this streamlined, more-accessible home version calls for a combination of fresh lime and grapefruit juices. Slideshow: Pickled Vegetable Recipes