OPB’s “Superabundant” explores the stories behind the foods of the Pacific Northwest with videos, articles and this weekly newsletter. To keep you sated between episodes, Heather Arndt Anderson, a ...

What is the perfect pickle? Is it the slippery and pungent pickle that comes with your sandwich at the deli? Or is it the bright, crunchy pickle that you’ve been preserving in your fridge? No matter ...

Refrigerator pickles have just the right amount of salty, tangy goodness with the most perfect crunch. You are going to love ...

There’s something oddly satisfying about transforming a plain cucumber into a tangy, crunchy pickle. At Northern Michigan ...

Q. I just made dill pickles, and after two days, my garlic turned blue. Why? A. There are two reasons for garlic in pickles to turn blue. Garlic contains anthocyanin, a water-soluble pigment that can ...

“It smells like dill pickles in here.” That from my husband, Frank, yesterday as he was coming into the kitchen from outside and the aroma of vinegar, pickling spices, garlic and dill wafted clear out ...

For as long as I can remember, I have been the guy who asks, "Are you going to eat your pickle?" In fact, I have an appreciation for dill pickle-flavored anything: almonds, potato chips, mustard and ...

If you're a pickle person, you've probably had your share of not-so-great ones. Sure, the big brands are capable of producing a decent and consistent — if not terribly exciting — product. Basic dill ...

Like salt and vinegar-flavored chips’ older, more daring cousins, dill pickle-flavored chips have captivated consumers in recent years. So much so that nearly a dozen major brands now sell dill pickle ...