OPB’s “Superabundant” explores the stories behind the foods of the Pacific Northwest with videos, articles and this weekly newsletter. To keep you sated between episodes, Heather Arndt Anderson, a ...

Q. I just made dill pickles, and after two days, my garlic turned blue. Why? A. There are two reasons for garlic in pickles to turn blue. Garlic contains anthocyanin, a water-soluble pigment that can ...

“It smells like dill pickles in here.” That from my husband, Frank, yesterday as he was coming into the kitchen from outside and the aroma of vinegar, pickling spices, garlic and dill wafted clear out ...

What a great summer we’re having. I’d personally like to see more rain, but I’m not mad at all about this beautiful sunshine. Temperatures are rising as summer approaches it’s peak and this recipe is ...

If you're a pickle person, you've probably had your share of not-so-great ones. Sure, the big brands are capable of producing a decent and consistent — if not terribly exciting — product. Basic dill ...

Like salt and vinegar-flavored chips’ older, more daring cousins, dill pickle-flavored chips have captivated consumers in recent years. So much so that nearly a dozen major brands now sell dill pickle ...