Requiring just 15 minutes of prep, these super-thin sweet pickled cucumbers are salted before they're submerged in the pickling brine for maximum flavor. Swedish chef Magnus Nilsson is the director of ...

Charcuterie (W. W. Norton & Company, 2005), by Michael Ruhlman and Brian Polcyn, is a comprehensive guide to smoking, curing, brining and preserving meat. Classic and contemporary charcuterie recipes ...

Refrigerator pickles have just the right amount of salty, tangy goodness with the most perfect crunch. You are going to love ...

Editor's note: This story was originally published in 2020. Learning to preserve had long been on my bucket list. No one in my family or the neighborhood had taken me under their canning wing, and it ...

Who doesn't love pickles? Here's how to avoid the most common mistakes when you're making pickles at home. Making homemade ...

MILWAUKEE - Is your garden growing like crazy? We're going to help you save some of that food for the future. All summer long, Master Food Preserver Christina Ward is going to offer some ways to ...

Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. When I was little, I believed with all of my heart that cucumbers and pickles were two ...