I received some cauliflower, so I marinated them the way my husband likes.Adjust the marinade to taste. Recipe by umemodoki

Making the pickling mixture was difficult, but over a series of trial and error, I finally reached a taste I'm satisfied with.To prepare white boiled cauliflower:put a bit of vinegar to preserve the white color and flour to raise the pot temperature. Flour helps raise the boiling temperature, prevents the cauliflower from falling apart, and also skims the scum. Recipe by FarmersK

Cooking something light for dinner, that requires low carb, oil free, and vegetarians, are always challenged me. Specially when I can only cook with what I have in my refrigerator and pantry.So this time I am going to cook this dish for our dinner. Feel free to try❤️

I adopted a recipe that I saw in a book about 10 years ago.※ If you can, use premade pickling spice to make authentic and spicy pickles. But if you cannot find it, use a mixture of 5 grains of black pepper corn, 1 red chili pepper, and 1 bay leaf.※ You can eat it on the first day, but it's best after 3 days. Recipe by Yuuyuu0221

Commercially made pickles are too sweet or just not to my taste, so I decided to make my own.Crack the peppercorns roughly. Add some ground black pepper too if you have it.Add the red chili peppers to taste. The pickles are still delicious without them. Recipe by Rarumu

I received celery pickles as a souvenir and it was great. So I tried to make it at home easily. The souvenir version may have had more soy sauce.Once cooled completely, enjoy. It doesn't require much salt. Adjust the amount of salt or soy sauce if you prefer a saltier taste. For 1 stalk of celery. Recipe by twin-twin

is the daikon radish version of these easy just-mix pickles.Not much liquid comes out from Kohlrabi so if you are making it in a tupperware container, increase the amount of the ◆ marked ingredients.Even when you use a plastic bag, make sure you are using enough of the ingredients marked with ◆ so that all the kohlrabi is submerged in liquid. Recipe by Popotankobu

Easy from-scratch pickles. No canner required. If you're not a fan of garlic, you can omit it for regular dill pickles.

First time I heard of these, I was like, no way. So I made a batch, I've been hooked ever since. Simple to make, pretty quick, what's not to like. These are good, straight up, on a sandwich, in a salad, even on top of eggs. The best part, go ahead, get those hard avocados in the store, that's what you want for this. If you think it has to sit out for a couple days to ripen, that's the perfect texture for this.

My granddaughters love the pickled cucumbers that I make. So I have to keep the supplies going year round. These here have raisins now, they should plump back up with a bit of sweet tangy flavor.