I didn’t start pickling until later in life but once I got the bug, nothing was safe. Red onions, collards, jalapeños, cherries, and watermelon rinds were all fair game for a quick vinegar bath or full-on lacto-fermentation during the height of my pickling fever.
It all started with the gateway seven-day sweets—a ridiculously easy bread-and-butter-style pickle that was once a summer stalwart in many a Southern kitchen. As Emily Storrow wrote last summer, the hardest part of making them is finding a weeklong stretch when you’re home. Now you have no excuse! For the secret to this crisp and tangy pickle chip, as well as a few pro-tips to make them your own (read: any excuse to buy a crinkle cutter), she tapped cookbook author and preserves maven Cathy Barrow, who introduced a new generation to the recipe on her blog several years ago.
To find more recipes like this, check out the Southern Savvy department in each issue and online, where we do a deep dive into techniques from the South’s culinary canon. And when you’re ready for more pickles, we’re here for you. Tomatillos, shrimp, fennel, carrots? You can pickle that.
Peggy Loftus
Editor in Chief
share
TLP Editors
trending content
-
6 Things to Do Beyond Golf in Pinehurst
by TLP's Partners -
Charlottesville, Virginia Named Wine Region of the Year
-
A New Home for Lazy Betty
by Lia Picard -
Will Travel for Southern Food
by TLP Editors -
In the Spirit: Never Say Die Bourbon
by Amber Chase
More From In the Field
-
From Pop-Up To Brick-and-Mortar
-
The Return of the Lynnhaven Oyster | Listen
-
What’s On the Horizon for 2024
-
Sorelle: La Dolce Vita in Vogue
-
Keya and Co. Turning Sadness into Sugar