These quick-pickled carrot sticks are a cinch to put together and are ready to enjoy in just 3 hours. In a few simple steps, an everyday kitchen staple is transformed into a crowd-pleasing, aromatic ...

Pickles don’t belong to the years spent with Grandma, or so claims this recipe. This one is sure to take Grandma by surprise with its simplicity. You won’t take more than fifteen minutes to prepare ...

The mere mention of the word pickle or aachar sends a tingle to every desi food lover's tongue. Over the years, this tasty and crunchy side dish has become an irreplaceable part of authentic Indian ...

Turşu suyu, or Turkish pickle juice, is a tangy, salty, and often spicy drink made from the brine of pickled beets, carrots, ...

The most challenging part of Thanksgiving dinner is not getting the turkey and 16 forms of trimmings to the table. It’s deciding what to serve before those 17 components of the heaviest meal of the ...

Carrots weren’t always orange. In fact, the first carrots ever grown were more like roots: purple or yellow in color, with a forked shape and woody taste. Thanks to Dutch farmers in the 16th and 17th ...

In a saucepan, toast the coriander seeds over low heat until fragrant. Add the vinegar, sugar, salt and 1/4 cup of water and cook, stirring, until the sugar dissolves and the brine is warm. Stir in ...