(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 ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres Desiree.Torres@penton.com 

Already registered? here.