You can quickly pickle jalapeños in 30 minutes with a basic brine of vinegar, water, and salt. Pickled jalapeños will keep for at least two weeks stored in an airtight container in the fridge. Use ...

There’s nothing like the slap of heat and bracing acidity of a pickled pepper. “Pickling mellows the grassiness that fresh peppers can sometimes have,” my colleague Aaron Hutcherson wrote recently in ...

Wash and slice the jalapenos thickly . Prepare the brine solution by bringing water, vinegar and pickling salt to a boil and simmer in the amount needed depending on the amount of jalapenos you are ...

In a saucepan over medium high heat, add the sugar, salt, and vinegar. Stir just until the salt and sugar have dissolved. Remove from heat. Stir in the beer and pour into a jar. Refrigerate until cold ...

Chef Claudette Zepeda doesn’t just like verduras encurtidas — she needs them. The pickled vegetables were a staple of her childhood, a jar of them anchoring the kitchen table on a big round plate ...

One of the best ways to build flavor is layering, or using one ingredient in two ways or at different stages of cooking. Using the zest of a lemon in cake batter, for instance, while using the juice ...

Who doesn't love a warm tortilla filled with egg, cheese, and avocado for breakfast? To save time, skip making homemade salsa and whip up this easy chunky guacamole recipe instead. The secret to its ...