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 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 ...

They are made by soaking cucumbers "in a brine solution made of vinegar, salt and spices and fermenting them," says Weintraub. She explains that a pickle's flavor is decided by the ingredients it ...

(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 ...