Boil the eggs until hard, then cool, peel, and chop them into small cubes. Drain the fermented cucumbers and pickled mushrooms from the brine. Chop them into small cubes as well. Finely chop the ...

For the holidays, I make tartare sauce with pickled mushrooms, which perfectly enhance its flavour. This sauce pairs well with herring and festive pâtés. If you enjoy spicy accompaniments ...

A lot of people practice foraging. Most restaurants propose their very own mushroom seasonal menu. Poles know how to preserve mushrooms. They dry them. They pickle them. They freeze them. Poles ...

Here is a panorama of things Poles pickle: from gherkins through fermented-flour soup, all the way to pickled saffron milk-cap mushrooms. To quote the poet and satirist Ludwik Jerzy Kern, a ...

This beloved mustard pickle, which hails from eastern Canada, is a close relative of the British chowchow; both call for a paste of flour or cornstarch to thicken the brine. I shy away from ...