“The pickle has made something of a comeback. Fueled in part by the artisanal movement, an interest in unprocessed foods, and the trend in ethnic flavors, a new crop of pickle merchants have revitalized the iconic cuke. Borrowing from Eastern European customs and marrying them to those of Indian, Chinese, Korean, and other pickling traditions, the new picklers offer both an urban sophistication and a folksy, homespun allure. Sold at farmer’s markets across the country and in gourmet specialty stores, these new pickle crossbreeds are finding their way onto the menus of trendy, upscale restaurants and pickle bars.”
– Business Week
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