|Perkins Pickles at Rust Belt Market. Photo by Nicole Rupersburg.|
Rumored to be a lucky food (for anyone who has a six-year-old jar of "lucky" pickles in the fridge), a hangover cure (especially true when speared into a Bloody Mary), and now the latest trend to get skewered by IFC's Portlandia, pickles are all the rage. As the momentum of artisan food movements across the country continues to barrel forward, there is a subset of makers interested in traditional food preservation methods. From home canning to charcuterie clubs to self-professed picklers and briners, centuries-old techniques are au courant, and we've got more than a hand-full of artisanal pickle producers right here in metro Detroit.