Making Pickle Juice Enviro Friendly

Cucumbers on their way to the pickling factory. Photo bySuzy Morris/Flickr.

Brine—that wonderful liquid you might find in a martini, or accompanying a shot of whiskey as part of a pickle back—is also harmful to the environment. In fact, how to dispose of vast amounts of brining salt is one of the biggest problems facing the pickling industry. But the USDA may have just uncovered a solution.

So, what’s so bad about a little extra salt in the earth or the ocean? Our diets and our weather––cold winters mean more salt on the road––have led to an increase in sodium chloride use. It finds its way into the groundwater, eventually making its way into our lakes, ponds, streams, wetlands—and drinking water.

Read the full post here. (Published on Food & Wine.)