Today is Pickle Day. I will admit to being a pickle fan. Although I am somewhat picky about my pickles.
There are pickles I like and pickles I don’t like. For instance, I love a good dill pickle. Not all dill pickles are created equal, so I would have to say a nice Polish or kosher dill with lots of garlic would have to be my favourite. But there are other pickles I enjoy.
Like mustard pickles. There are some things that need a good mustard pickle to make the meal complete. Even green tomato chow, which would probably have to be considered a pickle of sorts, is a necessary part of some meals.
However, there some pickles I am not a huge fan of. Although I will still eat them. Things like gherkins and bread and butter pickles. I don’t dislike them. They’re just not high up my list of favourites.
The name pickle comes from a Dutch word, pekel, meaning brine. The brine being that mixture of vinegar and water along with other spices that give pickles their flavour and keep them preserved. While it started as a means to preserve food, It has been recognized in recent years as providing health benefits. Fermented foods have become a big deal lately, and pickles were one of the first.
While a lot of us think cucumbers when thinking of pickles, a lot of things can be pickled. You might not think eggs, but a lot of people enjoy the pickled variety.
There is a wide variety of things that can be pickled. It’s a good day to enjoy some.
