results for "pickle"
Chez Pim (1)
These savory pickles are as gorgeous as they are delicious.
Whole pickled tomatoes are a perennial favorite in Russia.
This traditional breakfast pickle is part of a family of Japanese quick-salted pickles.
A swedish feast would not be complete without pickled herring.
The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991).
Pickling is called Russia's national pastime and here is a delicious example of their labor of love.
Crisp, spicy radishes get a dose of toasty warmth from sesame oil in this quick pickle, brightened with scallions and sesame seeds.
Does Not Apply
An easy way to preserve the fresh flavor of summer squash.
Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats.
Mustard greens are considered the most pungent of Asian greens, making them perfect for pickling.
No vinegar is needed to “pickle” this versatile vegetable—just a little spice and a good olive oil.
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
SAVEUR kitchen intern Libby Redmond makes these pickles with her mother, Celia, at their home in Napier, New Zealand.
Making pickles perfectly is a science—but you can take a shortcut with this tried-and-true preparation.
A short fermentation period yields sauerkraut that is zingy and effervescent.
A Southern cook's beloved standby side dish.
In Amish country, where pickled beets are a staple, delis sell “red beet eggs” as a snack.
This Mexican favorite is a crunchy, vinegary salad of mixed vegetables.
The peppery taste of the chanterelles holds ups well against the intense flavor of the vinegar and spices.