Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. This week: the quick pickled onions that editorial web assistant Aliza Abarbanel just ...

Soak cucumbers 24 hours in water and lime. Stir, drain and rinse. Soak in cold water 3 hours and drain. Mix and pour over cucumbers and allow to stand overnight. Bring to a boil and cook until ...

For crisper pickles, add ½ teaspoon of pickling lime per jar when filling jars. Adjust the heat for these pickles by reducing or increasing cayenne pepper. 1. Place the cucumbers, onions, pickling ...

This guacamole builds flavor by using lime juice to quick-pickle red onion before it ever touches the avocado. The result is a smoother, less sharp onion bite and a brighter overall balance. Tomatillo ...

Preparation: Wash cucumbers. Cut 1/16 inch off blossom end and discard. Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice.

Donald Barney, 82, is the real ‘dill.’ He’s been making bread-and-butter pickles for 45 years. “I love doing it,” said the Hallmark Cards retiree, who sells Don’s Gourmet Pickles at the Hatboro and ...