By Laura Grimes
The season’s pickle swaps are in full swing. These things sneak up and before you know it, you have hot peppers in the cupboard and elk meat in the freezer.
A few jars of piccalilli flew out the door the other night in return for promissory notes for bread-and-butter pickles and honey.
An email popped up the next day:
Your piccalilli is amazing. Can you send me the recipe? Thanks so much for sharing it.
So I typed up the recipe, mixing in all my adaptations, and then I kept typing. I was surprised to discover another story that attests to the Power of the Pickle.