September 1, 2019

10 Things You Didn’t Know About Pickling

By edible MAINE Staff

The word pickle comes from the Dutch word ‘pekel’ or northern German ‘pókel,’ meaning salt or brine.

Archeologists and anthropologists believe that the ancient Mesopotamians pickled their food.

The first mason jar, a popular glass used for pickling, was patented by John Mason in 1858.
Pickling was often used to preserve food for sailors during their long journeys and is believed to have helped ward off scurvey during Columbus’ voyages of discovery.
You don’t have to wait until spring to pickle. Any Fall fruit or vegetable can be pickled (even eggs!) so get creative.
Dress up your pickle brine with some color and flavor—fresh and dried ingredients can be used.
Henry Heinz, the “pickle king,” lobbied for new food safety regulations so his competitors could no longer sell similar products with dangerous additives.
Foggy brine? It might be because you’re using table salt with additives. Try using pure sea salt or kosher salt, instead.
Thomas Jefferson has been quoted as saying that he knew “nothing more comforting than a fine spiced pickle.”
Using cider vinegar will produce a milder flavor than white wine vinegar, but it will also darken the color of your produce.

About the Author

edible MAINE Staff

edible MAINE Staff, a dynamic ensemble of writers, editors, photographers, and designers, is deeply committed to celebrating Maine's rich culinary heritage. United by a passion for the state's unique gastronomy, they expertly weave stories of local produce, innovative chefs, and captivating culinary experiences into each visually stunning and engaging issue. Their dedication extends beyond storytelling; they actively forge connections with local farmers, artisans, and food enthusiasts, ensuring authenticity and a true representation of Maine's evolving food scene. In an age where digital media prevails, the Print Team remains devoted to the tangible, intimate experience of print, creating a magazine that's not only a visual feast but a cherished, shareable piece of Maine's gastronomic world. Their work honors the people, places, and flavors that make Maine's food culture extraordinary, upholding the magazine's mission to celebrate and showcase the state's culinary legacy.