Pickling has been a craft for the past 5,000 years, but its biggest moment may be right now.
With canning and pickling at home. The Martha Stewart Show recently featured Momofuku minimogul David Chang giving a pickling demonstration. Prominent restaurants chefs from Los Angeles to New Orleans have been showcasing house-made pickles in menu items.
Even I jumped on the bandwagon, extolling the virtues of rapid preserving in a three-hour pickling recipe. Quick pickles are especially appealing, as they don't require any special canning equipment and the techniques can be used on everything from grapes to watermelon rinds. Because pickles are one of my favorite foods, I'm excited to try all the new ideas I've been reading about. What about you? Have you caught on to the pickling bug?