It is rumored that they were one of Cleopatra’s prized beauty secrets.They make apperances in the Bible and in Shakespeare’s writing.Pickles can be made with cauliflower, radishes, onions, green beans, asparagus and a seemingly endless variety of other vegetables and fruits.
They were left to ferment for a few weeks to several months; shorter fermenting time produced brighter green “half sours,” while longer fermentation resulted in “full sours.” Pickles were sold on pushcarts in the immigrant tenement district of New York City.
Over time, Jewish-owned shops selling pickles straight out of the barrel began appearing in droves.
Of course, pickles aren’t limited to the dill and cucumber variety.
They can be sweet, sour, salty, hot or all of the above.
The word “pickle” comes from the Dutch , meaning “salt” or “brine,” two very important components in the pickling process.