Sauerkraut. Kimchi. Kosher dills. Are they fermented or are they pickled? What's the difference anyway? For the official definition we defer to Sandor Katz, pickling guru and author of "Wild ...

This story is the fifth in our series on preservation. We covered the basics of home canning and canning fruits, canning vegetables and making jams and jellies in previous stories. Do you have ...

Winter is coming and you’d better be prepared. The delectably sweet fruits and vegetables in season right now will be shriveled husks rotting in your crisper drawer by the time the snows come. That is ...

Quick pickling is one of the most useful techniques any home cook can know about. Not only does it save money and avoid food waste by allowing you to preserve produce that is declining in quality, but ...

THERE WAS A nose-tingling aroma of boiling vinegar and heady spices in the kitchen of Zola restaurant in Washington on a recent morning. But there wasn’t a canning jar in sight. Grandma never put up ...

A vinegar-based liquid is necessary to lower the pH enough to preserve the vegetables. Spices, herbs and other seasonings can be added to create different flavors. When making pickles, use the ...