The mixture was left to ferment in a warm place for several weeks, then relocated to cool, dark cellars.
The pickles would last through the long cold winter until spring, when new crops of fresh produce were available.
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Eastern Europeans introduced various forms of lacto-fermented cabbage, known as sauerkraut.
The French serve tiny, spiced cornichons with heavy pâtés and pungent cheeses.
The sharp flavor of pickles proved a welcome addition to the bland bread-and-potato diet of these cold weather countries.
For several generations, it was an autumn custom for Ashkenazim to fill barrels with cucumbers, beets and shredded cabbage.When a heavy influx of eastern European Jews arrived in New York City during the late 1800s and early 1900s, immigrants introduced kosher dill pickles to America.Cucumbers were washed, then piled in large wooden barrels along with dill, garlic, spices, kosher salt and clean water.Pickles can be made with cauliflower, radishes, onions, green beans, asparagus and a seemingly endless variety of other vegetables and fruits.When the English arrived in the New World, they brought their method for creating sweet pickles with vinegar, sugar and spiced syrup.Tori Avey is a food writer, recipe developer, and the creator of Tori