The Kitchen Daily always has some fun tips and interesting facts. Today, we saw they were talking about pickles, so of course they caught our attention! They have way more facts at the full article here – but here are some of the ‘fun facts’ we thought you might enjoy today!
First of all – did you know pickles date all the way back into the Middle Ages? Like 2400 BC ages!!! It is even believed that the Mesopotamians were picklers and that we have been pickling ever since. That’s an A+++ history fact for you to share in class today.
Pickles were also popular with famous people throughout history – like Aristotle thought that “cured cucumbers” had great healing properties. Julius Casear fed pickles to his men as he believed that they offered physical and spiritual strength. Cleopatra, known for her good looks, believed her beauty came from eating ample amounts of pickles. Maybe we should all eat more pickles???
Time for Pickle Trivia!
1. Who brought pickling to “the New World”?
It was none other than Christopher Columbus! The explorer grew cucumbers in order to pickle them. In the 1500s, the area which is now New York City played host to the largest group of Dutch commercial picklers.
2. How Many Pickles Do We Eat?
Each year, Americans as a whole eat more than 2.5 million pounds of pickles, and, according to a 2009 Mental Floss article, the average American eats 8.5 pounds of pickles a year and dill pickles are twice as popular as sweet pickles.
3. How Long Does it Take To Make Pickles?
Pickles can develop at different rates depending upon the process used to create them. In the case of ever popular dill pickles, if they are made through a process of refrigeration (refrigerator pickles), they can be ready in just five days whereas fresh-packed pickles can take five weeks and fermented pickles, up to six weeks.
4. How Long do Pickles Stay Good?
According to EatByDate.com, pickles can stay good for one to two years past the date on the jar.
5. How to Make Quick Pickles
Here’s a way to make better-than-store-bought pickles in under an hour. The secret is pouring the hot vinegar mixture over slices of cold, crisp cucumber. These pickles have the perfect balance of sour and sweet—though closer to a “bread and butter” taste, they still satisfy the vinegar-loving pickle crowd. In our humble opinion, there’s no reason to ever buy another jar of pickles.
1 ½ tsp salt
1 cup cider vinegar
1 cup white vinegar
1 cup light brown sugar
1 cup slivered onion
2 cloves garlic, silvered
1 tsp dill seed
1 tsp mustard seed
1. Place cucumber slices in a colander set in the sink. Sprinkle with salt; stir to combine. Let stand for 20 minutes. Rinse, drain and transfer to a large heatproof bowl.
2. Meanwhile, combine cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers; stir to combine. Refrigerate for at least 10 minutes to bring to room temperature.
To Make Ahead: Cover and refrigerate for up to 10 days.