Greenville News January 2013
Forget Peter Piper, pickling's for real
Written by Lillia Callum-Penso, Staff Writer
So you can pickle that. The catchy phrase from the characters of “Portlandia,” the popular show on IFC, were a little overenthused but partially right about the ancient art of preserving produce. Pickling today goes way beyond those little cucumbers. And it’s a food trend that’s fast gaining traction here.
“There are artichoke pickles, asparagus pickles, carrot pickles, Brussels sprout pickles,” says Dr. Susan Barefoot, Clemson Extension Food Safety and Nutrition program leader.
Essentially, the concept of pickling is...