According to historians, Columbus, Cleopatra and Napoleon were fans of pickles.
According to dietitians, we all should be.
Studies show that pickled and fermented foods have health benefits. Keep in mind, though, that not all fermented foods are pickled and not all pickles are fermented, though the two processes do overlap (more on that later).
But first up: the favorite.
When it comes to pickling, pickles are the stars; a preference so pervasive that it doesn’t need a qualifier – of course a pickle is a cucumber. Everything else is pickled fill-in-the-blank – pickled okra, pickled carrots, pickled squash, pickled eggs.