Today Meseidy and Rebecca are talking about dill pickles, bread, and butter pickles, fermented or half-sour or vinegar-based, fresh or canned pickles, all sorts of pickled vegetables, and all the tangy goodness that goes along with it.
Learn some of the surprising history of the pickle, too!
Do you have questions, show topic requests, or comments? Email us at email@example.com!
Support the show