Pickles are proving to be a popular and fairly easy way for chefs to add personal flourishes and an aura of craftsmanship to their food. Americans eat more than nine pounds of pickles per person annually, according to trade association Pickle Packers International, Inc., and many of those are being made in restaurants with a simple solution of vinegar, salt, often sugar and a variety of herbs and spices. In fact, according to menu research firm Datassential, pickles appear on more than ...
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