Home pickling has seen a bit of a resurgence lately, drawing first-timers eager to resurrect the kitchen arts that time forgot, but this time, often with a little ethnic flair.
Recent titles such as The Complete Book of Small-Batch Preserving (Firefly Books, 2007) and Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today (Robert Rose, 2006) have fueled the trend with how-to advice, and A Complete Guide to Home Canning: Selecting, Preparing, and Storing Fruits, Vegetables, and Meats (Skyhorse Publishing) is out next month.
And even the updated American classic, the Ball "bible," is in on the trend with recipes like spiced red cabbage and tomatillo salsa.
"People are becoming much more venturesome in seeking out interesting flavors," says Ellie Topp, coauthor with Margaret Howard of The Complete Book of Small-Batch Preserving, recently released in its second edition. "Ethnic restaurants have expanded their taste experience. And products such as mangos, kiwifruit, hot peppers, Japanese white radish and fresh ginger are readily available in most stores, no longer requiring a trip to ethnic markets," Topp says.
Over the last couple of years, Alice Harrison, buyer at Fante's Kitchen Wares Shop in the Italian Market, has seen an uptick in the sale of pickling and preserving utensils they sell there.
"I think it's because young professionals are shopping in farmers' markets, buying organic produce and eating healthier," she said. "They go to the trouble of buying this food and they want to do something nice with it."
Another reason for pickling's present popularity may be the appearance of gourmet and artisan pickle products on the market: Rick's Picks, Pickle Guys, Picklopolis, Wheelhouse Pickles and Philly's own S&C Pickles are just a few of the upscale jars now on food shelves around the region, offering crisp classics as well as creative spins, like okra with smoked paprika and turnips brined with gin.
