There are not one but two reasons Allison is glad to be at the International Pickle Festival!The International Pickle Festival in Rosendale, NY is the largest pickle festival in the U.S. There you can find everything from bizarre pickle creations to your classic New York style sour dills. We were excited to attend this festival in particular because our lovely host, Allison Fishman Task, was craving them… because she is pregnant! And no, she's not just eating for two, but for three, so her and the twins were happy to get all the pickles she could eat.
We of course found the classic pickles such as bread and butters and dills, but we came across a lot of unique pickles as well. We found fried pickles, pickled pineapple, pickled okra, drinking vinegars, kimchi, and even chocolate covered pickles. To top it off, there was a pickle eating contest, and only people with very strong stomachs could handle that one.
If you don't already know, classic dill pickles are something that you can make pretty easily on your own at home. Here's how:
1. Take six pounds of pickling cucumbers and wash them thoroughly. A good pickling cucumber will be four to five inches long, dark green, and have warts. Cut the top and bottom off of the pickles and cut them lengthwise into quarters (spears).
2. In a medium saucepan, heat the below mixture until it is nearly boiling and let simmer.
- ½ cup fresh dill
- 2 cups thinly sliced onions
- 2 cups white vinegar
- ½ teaspoon salt
- ½ teaspoon mustard seeds
- ½ teaspoon celery seeds
- ½ teaspoon ground turmeric
3. Pack the cucumbers into glass jars (with lids) and pour the hot mix over them until cucumbers are covered. Put the lids on.
4. Allow the jars to cool to room temperature and then put in the refrigerator. Let cool for at least 24 hours. Then enjoy!