Wash 5 pint jars, lids and the screw bands in warm soapy water. Rinse and set aside. Place rack in the bottom of the canner. Place jars on top of the rack. Fill canner with water until it covers the ...

It's time to brine. Serious Eats / Amanda Suarez If you crack open any fridge or pantry, chances are you'll find at least one or two—or in my case, six or seven—jars of pickles. When all else fails, ...

Read all about the latest gym openings, healthy events, and fitness trends in our twice weekly Wellness newsletter. For a majority of people, quarantine has become an excuse to venture into new ...

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It’s ancient. It’s culinary cool. We’re talking pickling and canning, and fall’s brimming farm markets mean now is the time to gather friends for a good old ...

Generous New Orleans chefs Eman Loubier, Stephen Stryjewski and Tory McPhail gave me more recipes than I could jam into our pages. Scroll down for recipes for Cochon's watermelon rind pickles and ...

Pickling is a great way to extend the life of your produce. Preserving foods like cucumbers, carrots and cauliflower in a salt brine or vinegar solution along with spices allows the flavors of the ...

Pickles are a traditional way of preserving a bountiful harvest, whether it’s from your garden, a farmers market or the grocery store. And while late summer may find you scrambling for pickle recipes ...

In a large bowl, remove corn kernels from cob with a sharp knife. Stand ear on one end and cut kernels, moving knife down ear in one smooth, controlled motion. Repeat, until all the kernels are off ...

To make a brine, place the ingredients in a sauté pan and bring to a simmer. Cool slightly and then pour over tomatoes or onions. Cool completely and place in fridge overnight. Can be kept in the ...

I picked up some dill pickle-flavored chips the other day. The chips were crisp, tart and a bit addictive. I had to put the bag in the kitchen out of my reach. Next time, I will follow my own advice ...