The taste of half-sour pickles is associated with vacation time. During the season, we eat a lot of them, so it's no wonder ...

And not just any kind, but the ones that specifically deliver ready-made meals ahead of Shabbat and other Jewish holidays ... an authentic half-sour”) – I personally loathe pickles.

Half-sour pickles are easy to prepare. The main ingredient here is fresh cucumbers, which should be firm and juicy. Besides the cucumbers, you also need dill flowers, horseradish root, garlic ...

I’ve been on a hunt for a shelf-stable pickle recipe for a long ... I tear a grape leaf in half, and fold half of it into the bottom of every single jar. For small jars, half a leaf is fine.

Remove the seeds by running a teaspoon down the length of each cucumber half. Slice the cucumber halves ... then turn the right way up and leave to cool. This pickle can be eaten straight away ...

I give the movie 1 sour pickle out of five.” – Mike Hilert, Burke, Virginia. “No mention of 2 of the most dramatic and important events that transpired in Jewish history; no wonder Seth ...

Most of the recipes in this book call for three pounds of produce, but here I’m encouraging you to make ten pounds of pickles. Yes, ten pounds. If you don’t believe me, go ahead and make half ...

Adding spices and flavourings, such as mustard, peppercorns, cloves and coriander seeds, brings depth and flavour to pickle recipes.

Sweet-and-sour flavors are popular in Eastern European Jewish cooking ... with plenty of the flavorful sauce spooned over it. The recipe makes enough for a large crowd. Serve it with kugel ...

Giuseppina, a new Italian restaurant in Jerusalem’s First Station complex, is inspired by 19th-century soprano Giuseppe Strepponi and offers non-kosher Italian classics with a warm atmosphere.