Keep Pickles Pickles!

Thank goodness at least someone is taking a stand against overpriced pickles:

Fairhurst is banking on the fact that the process of fermentation, during which helpful bacteria eat the sugars in the cucumbers making them technically “alive” and in need of refrigeration, will elevate her pickles to the popularity enjoyed by other “live” products like kombucha and kim chi.

In contrast, Brooklyn’s new class of pickles — and peppers, string beans and fiddlehead ferns — are shelf-stable after being preserved in vinegar, and without all the good stuff.

Plus, they’re expensive.

“I don’t really understand [the expensive prices],” said Fairhurst, who made the move to Brooklyn after being priced out of the Lower East Side — where the shop had been since 1920 — and still sell her sells her cucs for $6 a quart. “Pick[l]ing isn’t rocket science. It’s just salt-water and garlic!”