Jalapeños are easy to pickle with water, vinegar, and salt. Heat the brine, pour it over sliced jalapeños, then let sit for 30 minutes before eating.

Quick-pickle jalapeños, onions, and cucumbers in minutes—no canning, no fuss. Watch the video to see how easy it really is!

During the pandemic, pickling became a comforting habit for many who were stuck at home. More pickling meant less food waste and fewer trips to the grocery store. Avid picklers had more time to wile ...

As a lifelong gardener, I’m no longer surprised by annual harvest fluctuations. A few years back, my plants yielded a single bean, which I comically steamed, salted and cut four ways to split with my ...