These tips will have you scouring the fridge for more food to quick pickle, an easy way to preserve flavor, reduce waste, and add a tangy twist to any meal.

The European heritage of cabbage, and red cabbage in particular, is celebrated in this recipe. Here, a leaf of red cabbage reflects weather conditions in this (NOLA.com | The Times-Picayune) file ...

In Azerbaijani villages, preparing pickled cabbage (Turşu Kələm) is a beloved tradition as families get ready for the cold winter months. Pickles are an essential part of Azerbaijani cuisine ...

Pickled Chinese mustard cabbage. 2 cups water 1 medium bunch mustard cabbage (about 2 pounds), chopped into bite-sized pieces (including the stem) 1/2 cup warm water 1/2 cup rice or white ...

Allow the seasoned cabbage to sit in a bowl for 10 minutes, or until it begins to sweat. The addition of the kombu will cause the brine to become slightly sticky.

Pickled red cabbage is bright and delicious, and goes well with strong flavors like lamb and harissa. It is, James Callery says, "the unsung hero of slaws. It adds crunch, ...

And they don’t have to be cucumbers. A wide variety of vegetables and even fruit can be pickled, with excellent results. Even meat can be pickled, if you have a mind to do it.

If you’re looking to punch up your plate, reach for a relish. We’re not talking limp bits of oversweet pickles from a jar but rather the zippy, tangy, pungent and otherwise palate-rocking ...

Heavy rains are being blamed for the soaring price of cabbage in South Korea. That means there is a short supply of kimchi -- the pickled condiment that is on almost every restaurant table. Some ...