I have no idea if anyone tracks(ed) the preserving trend, but it seemed to be on the uptick in the last ten years. Some credit the trend to hipsters in Brooklyn and journalists pondered if pickles were the new cupcakes?
Since many young'uns today live in tiny apartments, small batch preserving has also become popular. Though I have the fruit cellar and the jars - small batch is what pushed me to pickling. (And this is really small batch - a 1 pint jar of pickles.) Also appealing in this case is that there is no processing. These are fridge pickles That take 10-15 minutes to make) and that last up to six weeks - though so far they've been eaten before then.
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