Add Yahoo as a preferred source to see more of our stories on Google. “The National Center for Home Food Preservation and most canning guidelines suggest a 5% acidity to ensure that your pickles have ...

Never waste a jar again with these ingenious ideas. Of course, not every brine is interchangeable, but McGreger notes that you can use sweet or bread-and-butter pickle brine much the same way you’d ...

Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her ...

Garlic pickle, popular in Indian kitchens, is easy to make with simple ingredients and spices. Influencer Shreya Jain shares a quick recipe involving steaming garlic, mixing spices, and tempering with ...

You need vinegar to make pickles — but not just any vinegar. “If you’re going to be canning those pickles, the most important thing is to stick to a vinegar acidity,” says April McGreger, a chef and ...

Add Yahoo as a preferred source to see more of our stories on Google. Of course, not every brine is interchangeable, but McGreger notes that you can use sweet or bread-and-butter pickle brine much the ...

CNBC anchor Becky Quick is opening up about her daughter's once-private health battle. In a new interview with People, Quick, 53, revealed that her 9-year-old daughter Kaylie had been diagnosed with ...

From exact-change excavations to menu board monologues, these universal drive-thru behaviors might explain why your quick ...

Pickled pike is a classic North Country treat, but it also boasts a practical aspect: the acid in the vinegar dissolves the dread “Y-bones” that make filleting pike such a chore. (For boneless trout ...