(Continued from page 1) Big Jones in Chicago offers an $8 pickle tasting, served with honey butter, local salt and house-baked Sally Lunn bread. “It’s so easy. It’s amazing more restaurants don’t do it,” said Big Jones chef Paul Fehribach. “My grandmother used to pickle anything. Today we’re putting up watermelon rind.” In the past he has done fiddlehead ferns; green tomatoes; ramps, which are best soaked in lime beforehand; and ...

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