Whether you’ve made your own pickles or polished off a store-bought jar, don’t toss the juice. Pickle brine is worth its weight in gold, and the reason why is quite simple. “A pickle brine is acid and ...

There’s (almost) nothing olive brine can’t do — here’s how to unlock the flavor of the jar sitting in your fridge. Once you’ve finished a jar of olives, you might be tempted to pour the remaining ...

Recently, there’s been a resurgence of the dirty martini, that salty-umami cocktail that’s endlessly refreshing, perfectly garnished with (hopefully) as many olives as will fit into the glass. But as ...

I’ve been on a hunt for a shelf-stable pickle recipe for a long, long time. Sometimes the pickle was great, but only for a short while, or the processing destroyed the crunch or the brine was too ...