Whether you’ve made your own pickles or polished off a store-bought jar, don’t toss the juice. Pickle brine is worth its weight in gold, and the reason why is quite simple. “A pickle brine is acid and ...

Have you tried pickling with soy sauce? If not, you’re in for a treat. These pickles are tangy, savory, and full of umami — ...

According to Lao, “Just about any vegetable can be fermented in paocai brine. The flavor of lacto-fermented pickles is more ...

The pickle brine you choose can balance and enhance your whiskey while also giving it an unexpected dimension. Read an expert's tips on picking the right brine.

Every time Laurel 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 ...

At one point, this aisle of the grocery store was empty most of the time. Now, it's usually packed with hungry shoppers ...

Half-sour pickles get their tangy flavor (and probiotics) from fermentation, not vinegar. April McGreger is an award-winning food preserver who has garnered national recognition and 13 Good Food ...

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 ...