Tart or crunchy, sweet or tangy, you gotta love a pickle
Bread and butter pickles were one of my first favorite pickles. I’ve been through the gamut, from cornichons to sour garlic pickles, pickled eggplant and kimchi. I admit, the red pickled eggs were not a draw.
I cover some of the important basics to know before you start your pickle adventure. Sanitation is, of course, very important.
Either as a condiment on a sandwich or a snack between meals, pickles pack some great texture and flavor and color.
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