FARGO — Cucumbers and avocados are two of my favorite salad ingredients, and they positively sing in this Cucumber and Avocado Salad with Pickled Onion Vinaigrette. Refreshing, easy to make, ...

Wash 5 pint jars, lids and the screw bands in warm soapy water. Rinse and set aside. Place rack in the bottom of the canner. Place jars on top of the rack. Fill canner with water until it covers the ...

Pickling vegetables at home is a fun way to preserve seasonal produce and add zesty flavors to your meals. Making your own ...

Pickled onions are the perfect condiment adding vinegary flavor to sandwiches, salads and a colorful topping for tacos. This pickled onion recipe is simple, no boil and sugar-free. Fridge pickles ...

Place the sliced onion in a small bowl. Toss with the salt and sugar. Let sit for about 15 minutes until wilted. Rinse very well to remove excess salt, gently squeeze to remove water and place in a ...

Aguachile is best immediately after it’s made, so don’t make more than you intend to serve and eat. Gabriela Cámara suggests enjoying it with tostadas or tortilla chips and beer, mezcal, tequila or ...

Everyone knows pickled cucumbers. But other foods can also be preserved through pickling. From carrots and radishes to fruits ...

These quick-pickled magenta onions have the perfect balance of sugar and tang. Food & Wine’s Star Chef Noah Bernamoff is the founder and co-owner of the Canadian-style Jewish deli Mile End ...