Some have gone so far as to compare the power of pickling food, to the human ability to control fire.  I personally think that might be a stretch, but one thing that cannot be denied, is that pickling has had an incredible influence on the way we eat around the globe.  Before refrigeration pickling was one of a very few ways, we had to take today’s harvest, and preserve it for weeks, months, and sometimes years into the future. 

PICKLING - Preserving foods in vinegar, salt-water brine, or a similar solution has been dated back as far as 2400 B.C. Queen Cleopatra of Egypt credited the pickles she ate to her health and extreme beauty.  Dill weed is critical to making pickles.  I love to take fresh dill weed and lay it on my salmon filets when I am grilling them, the flavor is great.  Greeks and Romans have been using dill weed for thousands of years. 

In 1492 as Columbus sailed the ocean blue, he rationed pickles and sauerkraut to prevent the dreaded decease scurvy. Scurvy, as would later be discovered, is caused by a lack of vitamin C in the diet.  Columbus even went so far as to grow cucumbers in Haiti, to resupply for the rest of the voyage.  Merchants that specialized in stocking ships with pickled foods were called “Pickle-Dealers.”

In 2000 after beating the Dallas Cowboys 41-14, the Philadelphia Eagles credited their success to the drinking of pickle juice. The temperature reached 109 degrees and a later study at Brigham Young University confirmed that drinking pickle juice relieved a cramp 45 percent faster than drinking no fluids, and about 37 percent faster than drinking water. 

I have heard many claims about the incredible benefits of pickles and their juice.  My mom used to always tell us when we were kids, staring into the refrigerator looking for something to eat, and we didn’t know what, I can still her saying, “if you don’t know what you want, eat a pickle.”

--God bless you all,