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The sharp flavor of pickles proved a welcome addition to the bland bread-and-potato diet of these cold weather countries.
For several generations, it was an autumn custom for Ashkenazim to fill barrels with cucumbers, beets and shredded cabbage.
Home pickling was made much easier and more sanitary during the 1850s, when two essential canning tools were invented.
First, a Scottish chemist by the name of James Young created paraffin wax, which helped to create a seal for food preserved in jars.
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.