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Of all the foods I grew up with, pickles of any kind were always among my favorites. When you mention 'pickles' most of us immediately think of dill pickles or bread and butter pickles, but of course, almost any food can be pickled. Sometimes, folks confuse 'pickling' with 'fermenting' but there is a distinction. True pickling requires salt, vinegar, and sometimes sugars. Fermentation, on the other hand, uses bacteria in our surroundings to create a sour taste. You can make 'pickles' by fermenting cucumbers (if you are old like me, you probably experienced fishing a fermented dill pickle out of a barrel at some point in your life), but this is not true pickling.
I've made a lot of pickles in my life. But there are always new experiments to try. Today I stumbled on a couple of recipes for pickled fish and pickled shrimp. Being a southern boy, we'd never have thought to pickle anything other than vegetables from our garden. But our northern neighbors from up north, many of them having a germanic or eastern european heritage, grew up pickling fish. I'm going to give this a try and it sounds delicious.
I've made a lot of pickles in my life. But there are always new experiments to try. Today I stumbled on a couple of recipes for pickled fish and pickled shrimp. Being a southern boy, we'd never have thought to pickle anything other than vegetables from our garden. But our northern neighbors from up north, many of them having a germanic or eastern european heritage, grew up pickling fish. I'm going to give this a try and it sounds delicious.