Canning season is here - we need advice on how to keep our pickled veggies crunchy! [more inside]
posted by pghjezebel on Aug 24, 2009 - 6 answers

What woods can be use to make lids for pickling? [more inside]
posted by GeneticFreek on Mar 23, 2009 - 24 answers

Should preserved lemons look like this? [more inside]
posted by TungstenChef on Jan 28, 2009 - 15 answers

What's your favourite pickle recipe, and why? And what advice can you offer to a novice pickler? [more inside]
posted by goodnewsfortheinsane on Jul 3, 2008 - 17 answers

What is this elusive dill pickle recipe? [more inside]
posted by rabinowitz on Jul 17, 2007 - 4 answers

Pickling garlic has turned it blue - will it be toxic? [more inside]
posted by patricio on Jan 11, 2007 - 9 answers

What is the "shelf-life" of my homemade mixed-bean salad? Ingredients, recipes, and other curiosities follow, so please check out [more inside]
posted by numinous on Jan 10, 2007 - 6 answers

Where can I buy preserved lemon in the SF Bay Area? [more inside]
posted by rorycberger on Jan 9, 2007 - 14 answers

My son and I got to talking about pickles the other day and how various vegetables can be pickled. We ended up at Penzey’s (we’re so lucky to have a store down the street!) and I got their pickling spice blend. We have some baby zucchini and carrots. Now… what the heck do I do? [more inside]
posted by houseofdanie on Nov 19, 2005 - 14 answers

Squashfilter: I am on the verge of harvesting a LOT of zucchini from my garden. Is it possible to pickle it and preserve it in some way? Anyone have any good recipes? [more inside]
posted by archimago on Jul 19, 2004 - 20 answers