Save. Refrigerate until you're ready to eat. For the best taste and texture, use the pickled onions within two weeks. They’ll keep longer since the brine slows spoilage, but the flavor and texture are ...

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 ...

This homemade fried chicken is the ultimate holiday and New Year’s comfort food - golden, crunchy, and super juicy. We’ll start with a simple brine or buttermilk soak to lock in moisture, then use a ...

Christmas dinner is one of the most highly anticipated meals of the year, but there’s one thing that can spoil the feast, and that’s dry meat. Turkey isn’t everyone’s favourite, but we can all agree ...

Palestinians in Gaza face an impossible choice this winter. With more than 400,000 homes destroyed in the war, Gazans are being forced to choose between living in tents exposed to the elements or run ...

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