For a die-hard pickle enthusiast like me, there's absolutely nothing like a jar of homemade pickles. Done right, homemade pickles are the real deal — and once you've tried the real deal, there's ...

Let's make one thing clear as a clean martini: Pickles and brine aren't new to the cocktail world. Think of the dirty martini, the pickletini, the Gibson, the pickleback shot, the pickle juice bloody ...

OPB’s “Superabundant” explores the stories behind the foods of the Pacific Northwest with videos, articles and this weekly newsletter. To keep you sated between episodes, Heather Arndt Anderson, a ...

There’s no easy answer, really. What lands in this column sometimes depends on what’s growing in my gardens and what is seasonal. Then again, I may share a recipe that’s caught my eye regardless of ...

We are in the midst of canning season. Yesterday, we canned 16 quarts of sweet and sour dillpickles. Now I want to make dill spears yet. I’ll use the rest of my cucumbers to can some fordaughter ...

You already know that low-acid vegetables must be canned in a pressure canner to destroy bacterial spores that cause botulism. So, what can you do with them if you don’t own a pressure canner? Many ...