I would like to introduce my first guest blogger: Adam - pickle aficionado, meat lover, and beer drinker.
Nothing screams summer like home-made pickles, even when eaten in the dark days of winter they bring the tongue right back to sunnier times, but the following pickles are so good that they never make it for more than a few weeks in the refrigerator.
“Pickle” is a broad term. Alton Brown defines pickles in Good Eats: The Early Years
as:
as:
1) a solution or bath for preserving or cleaning, a brine or vinegar solution in which foods are preserved 2) any food item preserved via above definition.
There are three types of pickles, all have the same goal of limiting the bacteria that can grow and thus preserving the food.
