How to pronounce “pickling” in English

Pickling in vinegar-- It's a very, very safe method of preservation.

Pickling by lactobacillus fermentation-- it works sort of in the same way, but instead of adding a chemical, you try to make the lactobacilllus already

really pickling.

or you're pickling it for the next season.

We had to start pickling and preserving, using spices and techniques to really tell a story.

And as the pickling liquid sits on the onions, it will just pickle the onions more and more.

We have pickling, and we have preserving, but those words don't actually represent the true meaning.

"Tsukemono" equals "pickling," but it's not really equal.

You're pickling them.

That's your basic pickling liquid.

It's a quick pickling thing.

We have pickling bags, they're food-grade pickling bags.

Sometimes you may have extra pickling brine.

And we did a lot of pickling and preserving for that.

Like sometimes if you're pickling something or you're making an Asian salad with cucumber-- stuff that has a lot of water-- wring it out that way.

I'm very unscientific about my pickling.

Her first contributions were columns on cookery and pickling and preserving, and they proved to be a massive hit, despite the fact that she

And you don't have to remove the pickling liquid at all.

And you know he's used fermentation and pickling and all that.

But I'm going to try the sauerkraut without the pickling bag.

One of the things I noticed in your cookbook is you got a lot of pickling recipes and things like that

And that's why you'll see, like traditional pickling recipes, you'll see that like, cucumbers and other kind of-- you make, like a cucumber pickle or even kimchi.

How long do you pickle onions for, any pickling-- jalapenos, et cetera?

Therefore, spices, pickling, smoking, salting are all cultural adaptations to a basic biological problem.

So I just took one little, small swath off the top of Japanese pickling.

Just from a different part of the world where they have used them in a different pickling way.

You're taking the inside of this food and then roasting it and crushing it and then pickling inside it as opposed to using technology to transform the

So we add the carrots that come in there, the jalapenos, and then some of the pickling juice from that can.

So it made much more sense that I wrote a book about where I organized it through the mediums, the preserving, or pickling,

like, when you pickle jalapenos, you can use the same recipe, the pickling recipe, for anything that you want to pickle.

And try to build recipes around those units of measure, so that instead of needing that flat or that five pounds, you could start with just a quart of pickling cucumbers,