The cucumber is dead. Long live the pickle.(Micah Fluellen / Los Angeles Times) FacebookTwitterShow more sharing optionsShareClose extra sharing options Facebook Twitter LinkedIn Email Copy Link URLCopied!Print Pickles are a testament to the ingenuity of hungry people around the world. Almost every culture has a pickle to offer. Lucky for us, many are represented in Los Angeles. Read more Food Love pickles? Where to find kosher dills, herring, kimchi and more Where to find different kinds of pickles in L.A., including kimchi, pickled herring, achaar, kosher dills and more. Food Why you should be pickling Why people are pickling. Food L.A. chefs share tips for how to pickle like a pro Pickle tips from Porridge + Puffs chef Minh Phan, Birdie G’s chef Jeremy Fox, pickle workshop instructor Jessica Wang and Dr. Arielle Johnson. Recipes Minh Phan’s bread-and-butter pickles Porridge + Puffs chef Minh Phan shares her recipe for bread-and-butter pickles Recipes Jeremy Fox’s Sliced Kirby Pickles Birdie G’s chef Jeremy Fox shares his recipe for pickled cucumbers from his cookbook “On Vegetables: Modern Recipes for the Home Kitchen.” Recipes Preserved Lemon Cilantro-Scallion Paste Preserved lemon cilantro-scallion paste is a flavorful, tangy and fresh condiment that works with any meal. Food André Prince Jeffries, owner of Prince’s Hot Chicken, on pickles and hot chicken Why hot chicken and pickles go so well together, according to André Prince Jeffries, owner of Prince’s Hot Chicken in Nashville. Food Make your own pickled jalapeños for tacos and so much more These versions of pickled jalapeños, one crunchy and one cooked, are easy to make for a tangy, spicy condiment. Recipes Pickled Jalapeños Taqueria-style pickled jalapeños with onion, garlic and carrot are easy to make at home. Recipes Verduras Encurtidas These pickled vegetables are a little spicy from jalapeños and chiles de arbol. Food Indian pickling Q&A: It’s all about salt, oil and spices Usha Prabakaran shares her best tips for anyone looking to dive into Indian pickles. Food The key to my grandma’s pickles? A pinch of Sweet’N Low The key to my Chinese grandma’s pickles is a sprinkle of Sweet’N Low. Food Pickled plums are easy to make — so get ready for a new addiction Betty Hallock has been addicted to umeboshi (Japanese pickled plums) since she was a finicky kid, but she never thought to make her own until we were in the middle of a pandemic-instigated lockdown. Recipes Preserved lemons Jessica Wang shares her recipe for preserved lemons.