These quick-pickled carrot sticks are a cinch to put together and are ready to enjoy in just 3 hours. In a few simple steps, an everyday kitchen staple is transformed into a crowd-pleasing, aromatic ...

These pickled vegetables will add freshness and crunch to any meal. Try them sprinkled over salads or stir-fries. Place carrots and daikon in a small airtight container. Combine sugar, 1 cup water, ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

I’ve been making batches of spicy, pickled Mexican carrots for years, to use in salads or just eat as snacks. It hadn’t occurred to me that I could expand that process to more veggies. So, when I was ...

Learn how to pickle jalapenos and carrots, staples in Mexican households, to pair with a wide array of foods, including tortas, tacos, antojitos, roasted chicken, grilled meats, and even some salads.

In a saucepan, toast the coriander seeds over low heat until fragrant. Add the vinegar, sugar, salt and 1/4 cup of water and cook, stirring, until the sugar dissolves and the brine is warm. Stir in ...

It’s sadly common to eat a salad for dinner and walk away hungry. Not so here. Quinoa, pistachios and chickpeas pack protein, and roasted carrots add a satisfying heft to each bite. Unfamiliar with za ...

Think of a pickle, and what comes to mind? For most Americans, it's a cucumber in an industrial brine of sorts, a shelf-stable pickle found in a jar in the aisles of most supermarkets. It didn't used ...

Carrots weren’t always orange. In fact, the first carrots ever grown were more like roots: purple or yellow in color, with a forked shape and woody taste. Thanks to Dutch farmers in the 16th and 17th ...