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Trend Alert: Pickling

Pickling has been a craft for the past 5,000 years, but its biggest moment may be right now.

With supermarket prices on the rise, the home consumer products industry has seen a spike in 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?


Join The Conversation
suziryder suziryder 8 years
My fiance and I are currently reading Salt: A World History and I'm sure it won't be long before he'll want to get into pickling. :)
milosmommy milosmommy 8 years
I've actually always wanted to learn. But not sure where to go to learn such a thing.
rainydaybleus rainydaybleus 8 years
Who would have thought pickling would be trendy.
nevadamtnbear nevadamtnbear 8 years
My friends call me "Molly Mormon" for all the canning we do (we're not Mormon, though, I have extraordinary respect for their principles when it comes to food preparedness). Canning is so gratifying. DH wants to try pickled watermelon rinds right now. I'm a little skeptical about that one. I just want to get my kitchen back in order (can we say two months of remodel is getting very old) so I can take advantage of the wonderful summer fares being offered out there - more canned beans, canned corn, canned beets, pickled beets, canned carrots, canned peppers, homemade spaghetti sauce, I can go on an on - alas I need my kitchen back. I want to try pickled eggs too, figure it will be a good way to preserve a bunch of our girls fresh eggs.
Jude-C Jude-C 8 years
My boss at this Korean sushi joint where I used to work made the most amazing pickles using little cucumbers and a soy sauce-based liquid. She taught me how to do it, but, sadly, I've forgotten.
lisabunny lisabunny 8 years
I've been canning and pickling for years, I'm a trendsetter! LOL
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