Every time Taylor publishes a story, you’ll get an alert straight to your inbox! Enter your email By clicking “Sign up”, you agree to receive emails from ...

Any cucumbers in your fridge that didn't make the cut for your summer salad or flavored water shouldn't go to waste. In fact, the best way to enjoy them for a few extra weeks is by turning them into ...

In this episode of In The Kitchen With Matt, I will show you how to make easy overnight pickles with store-bought dill ...

Trim ends from cucumbers and slice into spears. Pack into 2 (16-oz. glass jar along with garlic and dill. Make brine: in a small saucepan, combine water, vinegar, and salt. Bring to a boil, stir until ...

Pickles might not be everyone's favorite pick, but they're the go-to for many who feel these ancient preparations help pickle their life (couldn't resist the pun). Pickling has been around for ...

It’s September, and I still haven’t harvested a single red tomato. The beets are still grape-size and, so far, my four plants have produced only two zucchini. But the green beans? They’re suddenly ...

MAKE AHEAD: The cucumbers need to brine for 8 hours. The pickles need to cure in a cool, dark spot for 1 month. They can be stored at room temperature for up to 1 year. Refrigerate after opening. From ...

Don't settle for soggy pickles! Use proven strategies to maintain crunch in your pickled vegetables, whether you're a ...