Is there a better gift for a pickle lover than an easy-to-make pickle kit?

Whether for a first-time pickler or a seasoned pro, Melissa’s Pickle Kit (photos #1 and #2)makes it a snap (pun intended) to create crisp, tangy homemade pickles.

> The different types of pickles: a photo glossary.

> The history of pickles.

> How pickles are made.

Check below for:

> The difference between pickling cucumbers and slicing cucumbers (for eating fresh).

> International pickling spices you can use to customize your pickles.
 
 
QUICK HOMEMADE PICKLES

Ingredients

Each Melissa’s Pickle Kit includes:

 
You’ll also need:

 
Then follow the easy recipe using the QR code on the label, which will direct you to this:
 
Preparation

1. SLICE the cucumbers and place them in a 32 ounce glass Mason jar or other jar†.

2. COMBINE 1 cup white vinegar and 1 cup water in a medium saucepan. Add 1 tablespoon Melissa’s Pickling Spices, 1 tablespoon salt and 2 tablespoons granulated sugar. Bring the mixture to a boil, stir, and reduce to a simmer for 5 minutes.

3. REMOVE the pan from the heat and let the pickling liquid cool to room temperature. Then pour it into the jar with the cucumbers. Seal the jar and refrigerate for two hours.

The pickles will be ready to eat, but you can keep them marinating for 2-3 weeks in the refrigerator (although some recipes mention that unopened jars will keep for 2 months.

Once opened, it’s best to consume the pickles within a week or two and ensure they remain submerged in the brine.
 
 
REUSE THE BRINE!

Whether homemade or store-bought, pickle brine can be reused:

 
 
GET YOUR PICKLING KITS

> Head to Melissas.com.
 
 
THE DIFFERENCE BETWEEN PICKLING CUCUMBERS & SLICING CUCUMBERS

Pickling cucumbers differ from slicing (or fresh-eating) cucumbers in several key ways that make them ideal for preserving through brining, fermentation, or vinegar pickling.

They’re bred for durability, texture, and size consistency as preserved cucumbers. Slicing cucumbers, on the other hand, prioritize fresh flavor and appearance.

[1] How about making some pickles (photo © Iryna Melnyk | iStock).

[2] Inspire someone to make these refrigerator pickles. They’ll be ready in an hour or two (photos #1 and #2 © Melissa’s Produce).

[3] Classic pickling spices include allspice, bay leaf, black pepper, cinnamon, coriander, and mustard seed, plus garlic (which is neither spice nor herb but a root vegetable). But there are many other options; see them below.

[4] White vinegar is used for pickling as it’s the least expensive. But if you want to use flavored vinegar, go for it (photo © Heinz).

[5] We personally find fresh dill a “must” in pickled cucumbers (photo © RE Farm Cafe | Windswept Farm).

[6] If you like spicy pickles, add crushed red pepper flakes to the pickling spices (photo © Savory Spice Shop).

[7] A comparison of top pickling cucumbers (photo by Chat GPT 2025-05-30).

[8] Grow your own Boston pickling cucumbers. Get the seeds here (photo © Annie’s Heirloom Seeds).

[9] You can easily plant these bush pickle cucumbers. Buy the seeds here (photo © My Seeds).

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[2] Kangaroo Burger topped with chimichurri sauce and fresh leaf lettuce, served on a house-baked salted bun.

[3] Frankenstein Burger 6 oz. Patty made with ostrich, emu, turkey, and yak, topped with honey bourbon pickled jalapeños and fresh leaf lettuce, served on house-baked spinach and sesame seed bun.

[4] Ostrich Sausage Scotch Egg Burger: grass-fed beef burger topped with an ostrich sausage Scotch Egg, lettuce, shaved red onions, and spicy beer mustard.

Bull City Burger and Brewery in Durham, North Carolina celebrates their Exotic Meat Month each April, with exotic meat burgers all month long.

If this sounds good to you, Durham is a lovely place to visit in April. Start planning your trip!

Throughout the month different types of exotic burger meat are featured, rotating daily depending on the scarcity of each particular meat.

Given how burger-crazy Americans are, maybe that’s why there aren’t exotic burger festivals everywhere.

Bull City Burger embodies the farm-to-fork philosophy. So which farms do those alligator, caribou, iguana and python burgers come from?

The restaurant works for months to source exotic meats for the month-long celebration. Some of the meats are so difficult to get, there are as few as twelve burgers available.
 
 
WHAT’S ON THE MENU

From A to Z, in the four years of the festival they’ve served alligator, antelope, bear, bison, bugs, camel, duck, elk, emu, escargot, frog Legs, hare, kangaroo, moose, ostrich, python, rabbit, reindeer, scorpion, squirrel, tarantula, turkey, turtle, wild boar, and yak.

Not all are available each year.

Some, like bison burgers, have become pretty mainstream and won’t intimidate anyone. Others are only the most adventurous and daring of eaters.

(We’re still creeped out over watching Al Roker eat tarantula-on-a-stick, a common Chinese street food, at the Beijing Olympics.)

There are shirts with the event motto, “I never met a meat I wouldn’t eat.” Eat six exotic burgers and its free.

And there’s dessert: Dark Chocolate Bug Bark, house-made chocolate loaded with a mix of crispy, crunchy bugs (including, but not limited to, ants, crickets, and mealworms).

It’s available as a candy bar-size serving or as a topping option for their homemade ice cream.

Bull City Burger’s year-round menu is either made from scratch or bought locally.

They grind North Carolina pasture-raised beef daily, make their own buns, make the mustard, the mayo, the bacon, and the pickles, and stuff their all-beef hotdogs.

Everything is all-natural: no corn syrup, no added hormones, no antibiotics.

> Here’s more about Exotic Meat Month. 
 
 
HAVE YOUR OWN EXOTIC BURGER FESTIVAL!

Wild Fork Foods sells ground bison, boar, elk, kangaroo, ostrich, venison, and yak.

They’re all heart healthy: very lean and high in protein.
 
 
Why is Durham, North Carolina called “Bull City?”

It was the home of the Blackwell Tobacco Company, that produced tobacco from the 1850s through 1988. They named their tobacco brand “Bull Durham.”

The name and the image of a bull became synonymous with the city, and the nickname “Bull City” stuck.
 
 
> The history of the hamburger.

> 35+ hamburger recipes.

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We’d like to add some excitement to National Grape Popsicle Day, May 27th. How about this recipe for Peanut Butter & Jelly Ice Pops?

(Note: Popsicle® is a trademarked term of Unilelever. Everything else is an ice pop. Creamsicle®, Fudgsicle® and any other -sicle® suffix are covered by the Trademark.)

In this three-layer pop, the peanut butter and jelly layers are joined by a layer of peanut butter chocolate—although if you want, you can do two layers of regular PB and one of jelly instead.

And while the original recipe creates the yogurt-jelly layer with raspberries, you can use grapes (or any other mashable fruit, from other berries to bananas).

> The history of ice cream.

> The invention of ice pops.

> The different types of frozen desserts: a photo glossary.

> The year’s ice cream holidays.

> The history of peanut butter.

> The history of jelly.
 
 
RECIPE: 3-LAYER PEANUT BUTTER & JELLY ICE POPS

Thanks to Peanut Butter & Co. for this delicious recipe.

Prep time is 15 minutes plus freeze time.

You’ll need:

 
Ingredients For 6 Ice Pops

 
Preparation

1. PLACE the raspberries in a small bowl and smash with a fork until they resemble jam. Set aside.

2. COMBINE 1/4 cup of Greek yogurt and the smooth peanut butter in a small bowl. Set aside. In another bowl…

3. COMBINE combine the remaining 1/4 cup of Greek yogurt, the chocolate peanut butter, and the cocoa powder. Set aside.

4. POUR the smashed raspberries into the ice pop mold, filling each cavity 1/3 of the way. Freeze for one hour.

5. REMOVE the mold from the freezer and pour in equal amounts of the smooth peanut butter/yogurt mixture on top of the raspberry layer, filling each cavity so that 1/3 of the space still remains. Freeze for one hour. 

6. REPEAT with the chocolate peanut butter mixture. If your molds do not include tops with sticks, place a stick into each pop.

7. FREEZE overnight for best results, although they may be ready in 1-2 hours.

[2] Yummy, yummy: Peanut butter, jelly, and chocolate in one ice pop (all photos © Peanut Butter & Co.).

[2] One of so many great flavors, Smooth Operator is the classic creamy PB.

[3] Chocolate peanut butter creates the bottom layer.

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[1] These edamame are better than the ones at Japanese restaurants! Deft spicing makes the super-delish (recipe and photo © Hannah Kamkinsky | Bittersweet Blog).

[2] We came across this side and it’s become a favorite. Here’s the recipe. You can make it with white rice, but brown rice delivers a better symphony of flavors. For a main course, top with chirashi or grilled fish (photo © Onolicious Hawaii).

[3] Edamame has become so popular, you can find it in most frozen food aisles (photos #3, #9, and #11 © Seapoint Farms).

[4] We’re a big fan of La Tourangelle oils, but you can find a less expensive bottle from Whole Foods’ 365 Brand. Be sure you get toasted* sesame oil (photo © ChefShop).

[5] While the exact ingredients can vary, shichimi togarashi, Japanese Seven Spice, typically includes red chile pepper, sansho pepper (Japanese chile pepper), sesame seeds, orange peel, ginger, nori (dried seaweed), and poppy seeds. You can blend your own with this recipe (photo © Oaktown Spice Shop).

[6] You can find shiitake powder at health food stores or online (photo © Orgfun | Amazon).

[7] You’ve heard of three-bean salad; this is three-bean inari sushi. The deep-fried tofu pouches (abura-age) are simmered in a sweet and savory broth, then stuffed with kidney beans, edamame, and great northern beans (photo © Eiliv Aceron | Pexels).

[8] Edamame (soybeans) growing on the bush (photo © Dipak Shelare |YAYMicro | Panther Media).

[9] Add edamame to your daily salad, be it green or tuna (photo © Vo Thuy Tien | Pexels).

[10] Top a bowl of greens with salmon, chicken, and the colors of the rainbow.

Edamame (ay-dah-MOM-may)—young, green soybeans harvested before they fully mature (photo #7)—has a long history rooted in East Asian agriculture and cuisine, particularly in Japan, China, and Korea.

In addition to their appearance in Asian restaurants in the U.S., they have become a fusion food.

 
The recipe follows. Below you’ll find:

> The history of edamame.

> Why soybeans are a nutritional powerhouse.

> The year’s bean holidays.

> Head to the different types of beans: a photo glossary.

> Here’s how to eat edamame (YouTube).
 
 
RECIPE: SPICED EDAMAME

Thanks to Hannah Kaminsky of Bittersweet Blog, whose recipe inspired this article.

If you’re purchasing the Japanese ingredients for the first time, you’ll find many uses for them.
 
Ingredients

 
Preparation

1. BOIL the edamame in plenty of water for 4-5 minutes until tender. Drain thoroughly.

2. TOSS with the sesame oil, shichimi togararshi, shiitake powder, and salt.

3. ADJUST the seasonings to taste. We’ve enjoyed them at all temperatures: hot, room temperature, and chilled.

Variation:

4. TOSS the edamame into the air fryer for 8 minutes at 400°F until lightly charred around the edges. This extra step really takes the edamame to the next level!
 
 
THE HISTORY OF EDAMAME

Soybeans have been cultivated in China for more than 5,000 years. While they were and are primarily for their fully mature, dried form to make products like tofu and soy sauce, edamame, the immature green soyeans, likely originated as a seasonal, fresh preparation.

And likely in Japan: References to eating green soybeans are sparse in ancient Chinese texts.

The word edamame is Japanese. It translates to “stem beans”—the pods were traditionally boiled while still attached to the stem for easier handling and storage. (In English usage, the word is both singular and plural [like sushi]).

Soybean cultivation in Japan is believed to have begun around the early Yayoi period, approximately 300 B.C.E. to 300 C.E. Yet, many centuries pass by before we hear of edamame.
 
Edamame Appears In The Food Record

 
 

[11] Whether a green salad, grain bowl, or poke bowl, edamame adds lots of nutrition and bright color.

NUTRITION: EDAMAME ARE GOOD FOR YOU!

Edamame (young, green soybeans) are not only delicious and versatile—they’re also highly nutritious. They’re:

 
 
A YEAR OF BEAN HOLIDAYS

 
Plus:
 

 
 
________________
 
*Toasted sesame oil is made from roasted seeds, and has a richer, nutty flavor and a darker color than regular sesame oil, made from raw seeds. Toasted sesame oil has a lovely aroma and is used primarily as a finishing oil or for adding flavor to sauces and dressings (we like to use 2/3 EVOO and 1/3 toasted sesame oil in a vinaigrette). Regular sesame oil has a neutral flavor and a higher smoke point, making it useful for general cooking and frying.

†The history of Japanese cuisine in the U.S. moved outside of Japanese-American enclaves and into the mainstream in the 1950s, with interest from returning American servicemen who had been stationed in Japan. Teppanyaki, exemplified by Benihana, founded in 1964 in New York City, introduced theatrical cooking to Americans. Other restaurants opened introducing sukiyaki and tempura.

In the 1960s and 1970s, sushi bars began to appear in major U.S. cities. Sushi gained popularity among foodies, and the rise of health-conscious eating of more fish attracted others.

In 1971 Nissin Foods introduced packaged ramen to the U.S. market, and by the late 1970s, the inexpensive and filling instant ramen had become a staple food among students.

In the 1980s–1990s, sushi restaurants and Japanese fast-casual dining grew rapidly, expanding beyond cities to suburbs, shopping malls, and airports. Dishes like teriyaki, miso soup, and udon noodles became mainstream.

In the 2000s, grab-and-go sushi began to appear in supermarkets, and authentic ramen shops began opening in major U.S. cities. Poke bowls, sashimi-inspired but created in Hawaii, appeared, as did ice cream mochi, invented in California as an Americanization of the Japanese rice dough sweet.

Social media brought us sushi burritos and ramen burgers)Japanese fare is now a staple in America, at prices from fast food to high-end omakase sushi experiences costing several hundred dollars.

‡This has nothing to do with beans. The holiday was named for a hospital therapy dog named Bean, and celebrates all canine colleagues who give us a lift.
 
 
 

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May 25th is National Wine Day: a day to try something new. Have you had Vinho Verde lately (pronounced VEEN-yo VAIR-day, Portuguese for green wine, i.e. young wine)?

A green wine is one released from three to six months after the grapes are harvested. They may be red, white or rosé, and they are usually consumed soon after bottling.

These wines are meant to be enjoyed young, typically within two to three years of the vintage date. Unlike many wines that improve with age, these fresh, vibrant wines will not.

The wine doesn’t have a green tint; “green” is an industry term that refers to a wine’s youthful, fresh character.

It’s a summer standard—great for the outdoors, from patio to pool to picnic. It’s a perfect sipping wine and apéritif.

Just remember that it needs to be served well-chilled, ideally between 45°F-50°F. The crispness and gentle effervescence becomes more pronounced at lower temperatures.

> The history of Vinho Verde is below.

> So are food pairings.

> The year’s red wine holidays.

> The year’s white wine holidays.
 
 
WHAT IS VINHO VERDE?

Vinho Verde comes from the Minho region in northwestern Portugal, a lush, mountainous area known for its abundant rainfall and granite soils.

In fact, the Vinho Verde D.O.C. (Controlled Denomination of Origin) is Portugal’s largest wine region (photos #9 and #10).

This terroir produces light, crisp wines with naturally high acidity and lower alcohol content—typically ranging from 8.5% to 11.5%, compared to the 12%-15% found in most other wines.

The white wines are a pale straw color with bright acidity, subtle fruit flavors, and often a subtle effervescence that’s more of a light tickle on the tongue than the pronounced bubbles you’d find in sparkling wines (some producers do make fully sparkling wines).

The slight tickle is called frizzante, and it’s from residual carbon dioxide retained from fermentation. It gives the wine a lively character.

The white Vinho Verde wines are made from indigenous Portuguese grape varieties including Alvarinho, Loureiro, Trajadura, Arinto, and Azal. Many producers create blends using several of these grapes.

And the prices are great!

Entry level wines ($8-$12), which are widely available in the U.S., include brands like Casal Garcia, Gazela, and basic Aveleda bottlings. Despite the low prices, quality is generally reliable since the D.O.C. regulations require standards to be maintained.

Mid-range wines ($12-$18) include premium bottlings from established producers like Quinta da Aveleda’s reserve wines, better Broadbent selections, and some single-estate wines. They deliver more complexity and concentration.

Premium-range wines ($18-$30) showcase single-varietal Alvarinho wines instead of blends. These wines deliver greater depth, structure, and aging potential—Vinho Verde at its highest level. Look for producers like Anselmo Mendes, and Quinta de Santiago, and Quinta do Soalheiro.

Ultra-premium wines ($30-$60) are Alvarinho wines from renowned producers or special vineyards. Often from old vines or exceptional vintages, these bottles are in limited supply. If you see one, grab it and let it age to experience the region’s ability to produce serious contenders that maintain their essential character.
 
Red Vinho Verde

It’s easy to think of red Vinho Verde as a new style, but red wines were actually produced in the region long before the whites. In fact, red grapes dominated the region from the beginning of Vinho Verde production.

In medieval times, the region’s farmers primarily grew red grape varieties like Borraçal, Espadeiro, and Vinhão. These wines were the everyday table wines for local consumption—light, acidic, and meant to be drunk young with simple meals.

The shift toward white Vinho Verde began in the mid-20th century as export markets developed. International consumers had greater interest in crisp white wines, leading many producers to replant their vineyards with white grape varieties.

Today, red Vinho Verde is somewhat of a specialty product, readily available within Portugal but limited in export.
International availability is much more limited.

Brands like Aphros, Aveleda and Quinta da Raza appear sporadically. Red Vinho Verde is lighter than most red wines and not as universally appealing as the white versions.
 
Other Green Wines

Green and green-style wines from other areas include:

 
What all green wines have in common is their emphasis on freshness over power, food compatibility over standalone complexity, and immediate drinking pleasure over aging potential.
 
 

[11] For casual sipping, serve fruit, seafood, or vegetable crostini with Vinho Verde. Here, fresh peach slices top ricotta (photo © Good Eggs).
 
 
VINHO VERDE & FOOD PAIRINGS

Vinho Verde’s crisp acidity and light body make it very food-friendly.

 
In addition to Portuguese fare, pour a glass with American favorites:

Seafood Pairings

 
Summer Salad Pairings
Put citrus, herbs, or mild cheeses in your salad, such as:

 
Appetizer/First Course Pairings

 
Cheese Pairings

Vinho Verde is an ideal pairing with fresh, mild varieties like burrata, goat cheese, mozzarella, and ricotta.

The wine’s acidity complements the milky flavors and creamy textures without overwhelming their delicate freshness.
 
 
THE HISTORY OF VINHO VERDE

The origins of wine in the region date to the Roman era, when vineyards were first established in this verdant area between the Minho and Douro rivers.

However, the distinctive wine-making style we recognize as Vinho Verde began to emerge during the medieval period.

By the 12th century, local farmers had adapted their viticulture to the region’s unique climate and topography, learning to work with the terroir: the granite soil, abundant rainfall, the cool breezes from the Atlantic Ocean, and so forth.

The wine’s naturally high acidity and lower alcohol content made it ideal for daily consumption by working people, and wouldn’t impair farm laborers during their workday. (Remember that beer and wine were drunk because water sources were often contaminated.)
 
 
Vinho Verde In The 20th Century

The 20th century brought significant changes that made improvements in the wine.

 
In 1908, the Minho region (image #9) was legally demarcated, making it one of Portugal’s first officially defined wine regions.

The Comissão de Viticultura da Região dos Vinhos Verdes was created in 1949 to oversee quality and authenticity. Vinho Verde became a protected designation of origin (denominação de origem controlada, or D.O.C.) in 1984.

The wine’s international reputation grew significantly in the latter half of the 20th century, particularly as global wine markets opened to Portuguese exports:

 
Today, Vinho Verde is one of Portugal’s most successful wine exports, along with Espumante, Madiera, and Port.

[1] Vinho Verde, a light, refreshing white wine, is a perfect pairing with summer seafood. Here’s the recipe for these mussels in white wine sauce (photo © Eyre Peninsula Seafoods.

[2] Salmon crudo with Vinho Verde (photo © Bordeaux Magazine).

[3] Quinta da Aveleda produces one of the most widely available and reliable Vinho Verdes, a classic example of the style with bright citrus notes and gentle effervescence (photos #3 an #4 © Grapes and Grains).

[4] Casal Garcia is another classic and affordable Vinho Verde. The entire category is approachable without breaking the bank.

[5] single-varietal Alvarinho wines from producers like Quinta do Soalheiro or Anselmo Mendes showcase the complexity within Vinho Verde, offering more concentrated flavors while maintaining the style’s characteristic freshness.

[6] Hop on the high-end tinned seafood trend to present a mini-buffet with Vinho Verde (photo © Foods & Wines From Spain).

[7] Vinho Verde is a quality companion to sushi, sashimi, crudo, and poke (photo © Lognetic | iStock Photo).

[8] Whatever your seafood of choice, serve it with Vinho Verde (photo © The Palm | Facebook).

[9] The Minho region of Portugal, home to Vinho Verde D.O.C., is in the northwest portion of Portugal (photos #9 and #10 © Rimontgó Wineries).

[10] Close-up on the sub-regions.

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