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In the Middle East pickles are served with every meal, from peppers to olives to lemons. Koreans have their kimchi, the Japanese pickle plums and daikon, and Italians pickle eggplants and peppers.

For several generations, it was an autumn custom for Ashkenazim to fill barrels with cucumbers, beets and shredded cabbage.Pregnant women have been known to crave them along with ice cream.Pickles have been around for thousands of years, dating as far back as 2030 BC when cucumbers from their native India were pickled in the Tigris Valley.Eventually, pickling became a profitable business within the Jewish community.Today, a plate of pickles is usually served complimentary with a meal at the best Jewish delis.

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