Chef Jon Kung shares his easy steps and tips for quick pickling any vegetable or fruit. Follow this guide to make pickles in ...

ONE particularly sauna-ish day a friend mentions he is eating nothing but raw food right now because turning on the stove just feels like too much effort. It sounds a bit extreme, but he could be even ...

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 ...

Pickling is, first and foremost, a way to preserve food, but unless you have a fruitful (vegetableful?) garden, you most likely see it as a way to make plant parts tangy and delicious. This is most ...

Millennia before Louis Pasteur discovered the bacteria-killing process known as pasteurization, our ravenous forbears found that foods lasted longer if they were treated to various procedures. Before ...

Summer in Koreatown has long been marked by the sounds of slurping. The season for naeng myun -- cold noodles -- is now in full swing, and at restaurants across the neighborhood, huge bowlfuls of ...

Lucy Norris's book Pickled: Vegetables, Fruits, Roots, More--Preserving a World of Tastes and Traditions (Harry N. Abrams, 2003) presents a varied collection of more than 80 pickle recipes--all passed ...