November 14th is National Pickle Day #NationalPickleDay I don’t know about you but I don’t care for Pickles although at times I will eat them in my food. Like Tuna Fish and Potato Salad. As for Charlie he likes Pickles a little bit but David and Suzzane love Pickles and would eat the Pickles right out of the year.
What about you. Do you like Pickles? If so what kind of Pickles do you like and why? David likes Bread & Butter Pickles just like my mom did. Suzzane and Charlie prefer Dill Pickles. I can handle Hamburger Slices because its what we use when making Potato Salad or Tuna Fish.
Join me in celebrating National Pickle Day on November 14th which was created to celebrate the Pickle as one of the worlds favorite fermented foods. Did you know Pickles prove to be preposterously popular with people across the Country; the number of Pickle-eaters is projected to proliferate to more than 250 million by 2023. That gives plenty of reason to position November 14th as prime Pickle time!
The practice of Pickling has existed for thousands of years. The process ensured a degree of preservation otherwise impossible in pre-modern conditions and was essential in providing a mobile supply of provisions for travelers as well as a dependable source of nutrition for those living through barren Winters.
While a diverse set of foods can be pickled, the Cucumber emerges as the dominant food that most associate with the idea of both pickling and the word “pickle” itself. Archaeologists believe that the first evidence of Pickled Cucumbers originates from Tigris river valley civilizations, and the nutritional benefits of the food would go on to be lauded by such historical figures as Cleopatra and Julius Caesar.
With all their popularity in the Old World, Pickles would not make their appearance in North America until 1492. As you may have guessed by the year, the one responsible for their introduction was none other than Christopher Columbus.
Pickles were included in Sailors’ rations on his expeditions as a means by which to prevent the onset of Scurvy. By the mid-17th Century, Cucumbers bought from Dutch settlers farming in the New York area were pickled and distributed throughout the region. This would lay the foundations for the territory to be the perfect site for the introduction of the Kosher Dill Pickle.
In the period of the late 1800’s and early 1900’s, a large number of Eastern European Jews immigrated to the United States and settled in the New York City area. They brought with them the unique methods that produce Kosher Dill Pickles, and these early iterations of Pickles would develop into the now-famous and ever-familiar food available in grocery stores throughout the United States.
National Pickle Day Activities
- Take the opportunity today and test your limits and see if you can break the world record for Pickle consumption. The current holder of the throne gobbled up more than five-and-a-half pounds of Pickles … in six minutes. Good luck!
- Just because the technique has been around for thousands of years doesn’t mean that it’s been perfected… right? There are limitless possibilities as to how you can go about making Pickles. Maybe it’s time for you to concoct your own formula and show the world what you (and your Pickles) are made of!
- If you don’t want to stuff yourself silly with a peck of Pickles, and you’re not inclined to brine your own Cucumbers, consider sampling different kinds of Pickles to discover which style is your favorite – from Bread and Butter, to Sweet, to classic Kosher Dill, there are plenty of ways to enjoy this snack.
Why People Love National Pickle Day
Pickles fermented in non-Vinegar brine solutions carry with them probiotic microorganisms that provide a whole host of health benefits.
Although many choose to eat Pickles on their own, Pickles can be enjoyed fried, in a Sandwich, in a Dip, in a Salad, or in recipes among other ways.
Some may pucker at the idea of it, but drinking Pickle Juice can help athletes reduce the likelihood of experiencing cramps after intense exercise.
Recipe for Potato Salad
Ingredients
For boiling potatoes:
- 3 lb. Russet or Yukon potatoes, 6-7 medium size potatoes
- 1 teaspoon sea salt
Eggs, pickles and onion:
- 4 eggs
- ½ cup dill pickles, chopped
- ½ cup sweet yellow onion, chopped
Dressing:
- 1 cup mayonnaise
- ⅓ cup yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon sea salt (Optional)
- ¼ teaspoon pepper (Optional)
- paprika for garnish (Optional)
Instructions
- Peel raw potatoes and cut them into cubes. Next, boil them in a large saucepan of salty Water by adding 1 teaspoon of Salt into the pot for about 15 minutes until easily pierced with a fork. Drain Potatoes mash the Potatoes with a Potato Masher in a large bowl or in the same saucepan. Set aside.
I leave my Potato in big chunks but David prefers his Potato Salad to be Mashed.
2. Start boiling eggs at the same time when boiling potatoes. Place cold eggs in a saucepan and cover them with cold water. The eggs need to be covered by at least an inch of water. Boil them for 5 minutes, turn off heat and let them sit in hot water for 10 more minutes. Remove, run them under cold tap water, peel and chop.
3. Combine the mayonnaise, yellow mustard, garlic powder, onion powder, salt and pepper if you choose to use Salt and Pepper in a large bowl and mix well.
4. Next chop the pickles and keep any pickle juice released during the process – add both the pickles and pickle juice to the bowl with the dressing. Chop the onion and add to the bowl as well.
FYI I do not add Pickle Juice to my Potato Salad but a lot my sister does and David’s mom uses Pickle Relish which my family doesn’t care for instead of Pickles.
5. Add potatoes and eggs to the bowl with the dressing, pickles and onion. Mix well. Garnish with paprika which is optional.
Thank you,
Glenda, Charlie and David Cates
