Before pickling, you’ll soak the cucumbers in a brine solution that usually consists of water and salt – this draws out ...

Sometimes the pickle was great, but only for a short while, or the processing destroyed the crunch or the brine was too sweet or the cucumbers were bitter. Eventually, however, I figured it out ...

(The flavour changes depending on what herbs and spices are used and whether the cucumber is soaked in vinegar or fermented in brine.) A video showing the assembly of an assorted “pickle platter ...

The absorbent nature of cucumbers makes them an ideal vegetable to brine, and there's one umami ingredient you can add to take your pickles to the next level: soy sauce. In Japan, kyurizuke ...

First, the green cucumbers should be rinsed thoroughly. You can put them in a bowl, pour running water over them, and leave ...

I have plenty of ideas for tasty brine solutions but my stumbling block is how long to brine for. Is there a general rule of thumb to follow? Thanks, your thoughts will be appreciated. Wayne ...

Cucumbers are in season from May to October, but are available year-round. Look for firm, vibrantly green fruit without wrinkles. Smaller ridged cucumbers differ little in taste to the more common ...