pickles — Articles — Larissa Zimberoff

House Of Brine

That old jar of dill pickles in the back of your fridge—it's not doing you any favors. With such an incredible array of pickle potential at your local farmers' market (okra, beets, kohlrabi) and interesting flavors (turmeric, smoked paprika, kombu) waiting to be added to brines, why waste space with something so...pedestrian?

Tasting TableLarissa ZimberoffApril 19, 2015NYC, San Francisco, betony, fermentation, pickles, tasting table, the progress

Making Pickle Juice Enviro Friendly

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.

Food & Wine magazineLarissa ZimberoffSeptember 5, 2014Agricultural Research Service, USDA, brine, brining, calcium chloride, environment, pickles, pickling, sodium chloride