When my 3-year-old daughter took a liking to pickled cucumbers, I went from dabbling in pickling to becoming a full-fledged enthusiast. Today, there is plenty of literature on the craft of pickling and my daughter, to whom I regularly give pickled cucumbers, is nearly 22.
My interest in pickling predates its mention in the 2013 National Restaurant Association food trend forecast by a few decades. When I was visiting my daughter in Boston this summer, I noticed numerous pickled items on menus and used as garnishes. I suspect pickling has become popular along with the organic, local food trend. And, of course, there’s nothing more local than your own backyard. [Read more...]