Add Yahoo as a preferred source to see more of our stories on Google. All you need for pink, salty and puckery umeboshi (Japanese pickled plums) are plums and fine sea salt. (Betty Hallock) I’ve been ...

Before we get started, I want to say that if the word “pickle” gives you pause, I only ask that you stick with me. No special equipment is needed to make these gorgeous, quick pickled plums aside from ...

Erica Holland-Toll always has four different jars of homemade pickles in her refrigerator. Maybe five. If she's hungry when she gets home from her job as head chef at Lark Creek Inn, she makes a ...

Add Yahoo as a preferred source to see more of our stories on Google. Fresh plums have a much more limited window of availability than a lot of fruits. Next time you see them at the store, stock up to ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. I am a pickle girl through and through. Pickle chips, tubs of kimchi, salty kalamata olives, tangy pickled mustard ...

I FIRST FELL IN LOVE with the puckery-tart flavor of ume plums at the sushi bar. Frugality led me to it: A vegetarian roll made with salty plum paste and grassy shiso leaves was a very pleasant way to ...

Ayako Iino grew up in Nagoya, Japan, the largest city in the Chūbu region. Like many kids, she watched her mom make umeboshi, a traditional salt-cured plum pickle (and alkalizing dietary staple that’s ...

I’ve been addicted to umeboshi (Japanese pickled plums) since I was a kid who didn’t like much else, but I never thought to make my own until the pandemic-instigated lockdown. By the time I took my ...

Pickling fruits and vegetables is a great way to preserve summer flavors into the fall and winter. It's easy to do and will last in your refrigerator for weeks. Also, pickled fruits and vegetables are ...