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 ...

Repurpose leftover pickle juice to create quick and flavorful pickled vegetables in just 20 minutes. You can pickle a variety of vegetables, from cucumbers to carrots to jalapeños. Pickled vegetables ...

Once boiling add salt, red pepper flakes, agave syrup, white wine vinegar. For carrot and daikon pickles, consider replacing white wine vinegar with rice wine vinegar for a more traditional taste. For ...

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 ...

Pickling has long been an integral part of Indian culinary tradition—a delicious way to preserve seasonal produce and enjoy bold, tangy flavors all year round. While there’s no shortage of pickles in ...

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 ...

For those who love banh mi, but don’t live in an area rich in places to get the popular Vietnamese streetfood, Andrea Nguyen’s new book The Banh Mi Handbookis just the thing for you. This recipe for ...

An alternative to freezing or canning, making pickles is a great way to maximize an abundance of vegetables. I've used carrots in this recipe, but beets, sugar snap peas, pearl onions, cucumbers or ...