Preserving the Perfect Pickle
America’s love for pickles goes back more than a few centuries. While in the late 1950’s our own Mrs. Wages from Tupelo, Mississippi, was winning hearts and customers with her pickling salt, we actually have Christopher Columbus to thank for bringing the pickle to the New World.
Today our fondness for the humble pickle remains. Americans eat about nine pounds of pickles a year – 20 billion pickles if you’re counting. Dill pickles are the most popular. And if you placed all of the pickles consumed each year end to end, they would reach the moon and back 8.25 times!
Pickling remains our bread and butter. Americans have preferred Mrs. Wages pickling mixes and spices and relied on our canning advice to serve up family pickle dishes for generations.
Want to preserve the perfect pickle? Master Canner and retired extension educator Shirley Camp will show you how in just seven easy steps.
Our creative canning blogger Marisa McClellan, Food in Jars, has had a penchant for pickles since childhood. She serves up tasty recipes for pickles including: Dilly Carrots, Garlic Refrigerator Dill Pickles, and her take on our Mrs. Wages Pickled Beets.
Creative pie blogger Ashley English, Small Measure, shares some delicious seasonal recipes for Cherry and Vanilla Pot Pie and Summer Squash and Cheddar Cheese Pot Pie.
If you are in search of planting the perfect pickling cucumber, we’ve done the work for you and asked the heirloom seed experts at Seed Savers Exchange for their recommendations on the best cucumber plants for pickling and eating.
From all of us at Mrs. Wages, may your pantry be filled with enough pickles to satisfy your particularly peckish crowd at home! |