A pickle that remains crisp for two years on the shelf is, it turns out, easy to make. Here's the recipe.

Choose the right cucumbers Most people who make pickles go wrong before they ever start the pickle process. If you’re buying pickling cucumbers at the grocery store, you’ve already lost the war.

Learn how to make quick pickles, canned pickles, fermented pickles, and refrigerator pickles.

Directions Slice the cucumbers (in halves, spears, coins—the thicker the cut, the crunchier the pickle). Divide the garlic, dill, and cucumbers between two very clean pint jars.

Cucumbers are just the beginning. Here you'll find everything you need to know about how to pickle any kind of vegetable.

Unlike store-bought pickles, with produce pickled at home, you control the salt content — plus, fermented pickles can be a boon to your gut health. Follow these steps to get started.

Chef Anna Jones talks British Vogue through the process of pickling, which has undergone a resurgence in quarantine. She shares her recipe for a quick cucumber pickle to whip up and serve with a ...

We often reuse pickle brine just by sticking sliced cucumbers straight into the leftover brine, but the Cook’s Illustrated method of salting the cucumbers and boiling the brine infused far more ...