Indians will pickle almost anything--vegetables, fruits, even meats. And many of the ingredients are the same as American pickles: salt, vinegar, coriander seeds, mustard seeds, turmeric, cinnamon ...

With just a few ingredients and an overnight chill, you can make tasty homemade refrigerator dill pickles with this easy ...

The versatility of pickles is truly astounding. Consider the quick refrigerator pickle for a tasty snack if you're making a ...

Mixed pickles are a great way to use up a variety of vegetables, from cucumbers to carrots to cauliflower. A simple brine of vinegar, sugar, and spices transforms these veggies into a tangy ...

Dissolve sugar and salt in warm water with black peppercorns. Add room temperature white vinegar. When fully cooled, pour ...

Pickle fruits and vegetables within 24 hours of harvest. These are fresh-pack or quick-process pickles and should be stored for 4 to 6 weeks in a cool, dry, dark place before eating.

All manner of thing seems pickle-able this way: proteins such as eggs or meat (the original 18th-century corned beef was a good example), nearly any vegetable or fruit or fungi, even the cast-offs ...

Serve with chunks of potatoes, carrots and pickles, or purée the soup in a blender in small batches. Serve hot or cold. • 2 tbsp. butter • Canola oil • 2 onions, diced ...