Are you going to eat that pickle?
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Pickles are a testament to the ingenuity of hungry people around the world. Almost every culture has a pickle to offer. Lucky for us, many are represented in Los Angeles.
Where to find different kinds of pickles in L.A., including kimchi, pickled herring, achaar, kosher dills and more.
Why people are pickling.
Pickle tips from Porridge + Puffs chef Minh Phan, Birdie G’s chef Jeremy Fox, pickle workshop instructor Jessica Wang and Dr. Arielle Johnson.
Porridge + Puffs chef Minh Phan shares her recipe for bread-and-butter pickles
Birdie G’s chef Jeremy Fox shares his recipe for pickled cucumbers from his cookbook “On Vegetables: Modern Recipes for the Home Kitchen.”
Preserved lemon cilantro-scallion paste is a flavorful, tangy and fresh condiment that works with any meal.
Why hot chicken and pickles go so well together, according to André Prince Jeffries, owner of Prince’s Hot Chicken in Nashville.
These versions of pickled jalapeños, one crunchy and one cooked, are easy to make for a tangy, spicy condiment.
Taqueria-style pickled jalapeños with onion, garlic and carrot are easy to make at home.
These pickled vegetables are a little spicy from jalapeños and chiles de arbol.
Usha Prabakaran shares her best tips for anyone looking to dive into Indian pickles.
The key to my Chinese grandma’s pickles is a sprinkle of Sweet’N Low.
Betty Hallock has been addicted to umeboshi (Japanese pickled plums) since she was a finicky kid, but she never thought to make her own until we were in the middle of a pandemic-instigated lockdown.
Jessica Wang shares her recipe for preserved lemons.
