Pickle Time Week – February 9-15, 2025

History of Pickle Time Week

Pickle Time Week was started by the Pickle Packers Association in 1949, but the history of pickles goes back thousands of years. It all started with the pickling of cucumbers in India. Yet, the word comes from the Dutch word ‘pekel,’ which means ‘brine.’ This is an apt name because in order to pickle vegetables you need two ingredients, salt and vinegar. Both of these things prevent bacteria from growing and spoiling the vegetables and it is this property of pickles that makes them so popular.

During the 17th and 18th centuries in the U.S., farmers would pickle their own vegetables for winter storage. They would usually pickle cabbage, cucumbers, and other vegetables to make them last all season. The pickling process back then was time-consuming and labor-intensive. The invention of paraffin wax helped to create a seal for food preserved in glass jars. The invention of the mason jar was important since its heavy glass could tolerate the temperatures and keep pickles fresh for longer.

It was Eastern European Jews who immigrated to New York during the 19th century that introduced dill pickles to the United States. Cucumbers were picked, washed, and placed in huge wooden barrels. The barrels were then filled with garlic, spices, dill, kosher salt, and freshwater. The entire mixture was then allowed to ferment for several months. A short fermentation time would produce fewer sour pickles, while a longer fermentation time would produce a more sour pickle. Today you can find many different pickles in the supermarket.