Eat the Rich Pickled to the Rescue

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Mass marketing and mass production are only benefiting billionaires.  Do you really like canned or frozen vegetables from the super market?  Industrialization is actually harmful to human health because there’s a bunch of additives and preservatives in corporate foods to keep it shelf stable through the apocalypse.  And who benefits?  Billionaires and their stockholders who couldn’t care less about what goes into our bodies, as long as they get their money.  They can have their money, but we’re still hungry, and hunger can make you do some crazy shit.

 

Pickling dates back over 4000 years and was developed as a way to preserve food throughout the non-growing months and for sailors on their long months at sea.  Raising six kids in Delco, PA throughout the Great Depression and World War II, my grandmother harnessed her southern roots to use her talents in the garden and in the kitchen to perfect her recipes.  When I started my garden, my dad gave me all of her supplies and asked if I could recreate her recipes.  When I gave him my first jar, I watched him get transported back to his youth and my grandmother’s kitchen, and I knew I had something.  Ever since, I’ve spent weekends with the fall harvest cheering on my South Florida Bulls and Kent State Golden Flashes and mastering my grandmother’s recipes.

 

Here at Eat the Rich Pickled, we are striving to bring homemade pickles to the masses.  Pickles are more than cucumbers.  If you can grow it, you can pickle it.  If you can pickle it, you can indulge in vegetables that will take you to a new level of culinary delight.  Handcrafted and locally sourced, our pickles are a labor of love passed down through the generations.  Vegan?  We gotchu.  Vegetarian?  We gotchu.  Foodie?  Oh, we gotchu.  Wherever you use vegetables, throw in our pickles instead and actually enjoy vegetables!​