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.

Quick pickles, known as half-sour, are a true delicacy. We can enjoy their crisp and juiciness after only two or three days.

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

The cucumber season is slowly starting, and that means quick pickled cucumbers will reign supreme in kitchens. We miss this ...

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 ...

This Universal Pickle Recipe uses vinegar for acidity, and it’s one of a class known as “vinegar pickles” or “quick pickles.” In addition to the familiar cucumber pickles, you can also ...

Peel the onions, cut them in half from top to bottom and finely slice into half-moon pieces. Put in a colander placed over a bowl and sprinkle with salt, lightly turning over the onion pieces with ...

About Lemon Pickle Recipe: A tangy pickle that tastes great with curd rice. The use of roasted and ground mustard seeds in this recipe adds an additional burst of flavours. Wash and pat dry the lemons ...

Heat 60 gm (1 cup) oil and add the lemons and saute for about 10 minutes over low heat. Add fenugreek seeds, asafoetida and turmeric and the remaining oil, bring to a boil, lower the heat and cook for ...

Add a little coconut milk to the lime pickle and stir through a curry or serve on the side as an accompaniment. This pickle has a slightly bitter flavour, but don't be tempted to add any more sugar.