Adapted from "Talk About Good II," this recipe takes advantage of seasonal sweet corn and the best tomatoes you can find. Shrimp or crab can be substituted for the crawfish. Be sure to scrape the corn ...

Chef Claudette Zepeda doesn’t just like verduras encurtidas — she needs them. The pickled vegetables were a staple of her childhood, a jar of them anchoring the kitchen table on a big round plate ...

You can quickly pickle jalapeños in 30 minutes with a basic brine of vinegar, water, and salt. Pickled jalapeños will keep for at least two weeks stored in an airtight container in the fridge. Use ...

Hot and tangy, this taco topping tastes great on grilled meat or fish too. For a mild version, discard the seeds and ribs from the jalapeño slices. Heat the oil in a small saucepan over medium-high ...

This small-batch refrigerator pickled jalapeños recipe is as simple as it gets - just fresh jalapeños, garlic, vinegar, water, salt, and a little sugar. In under 15 minutes, you'll have a jar of crisp ...