By Jeff Clark/Monroe Journal
ABERDEEN — Brooklyn is New York City’s most populated borough and it is a haven for trend-setting hipsters, from Williamsburg to Red Hook. A trend currently circulating through the borough is the art of making pickles. With “micro-picklers” such as Rick’s Picks and Brooklyn Brine receiving rave reviews in the local and national press, pickles are a part of the current Brooklyn food culture.
And although Aberdeen native and Brooklyn resident Katy Tackett abhors anything trendy or pretentious, her popular blog Picklefreak.com keeps her at the forefront of Brooklyn’s pickle movement.
“I love pickles — I have loved them all of my life,” Tackett said. “I remember being a young child and sitting on the floor of my grandmother’s house eating a jar of pickles. My grandmother scolded me and told me that eating too many pickles would ‘make me sick.’ I think that’s when I first realized that I was obsessed with pickles.
Birth Of A Blog
Tackett, an Ole Miss graduate, decided to create a blog dedicated to her love for all things pickle. Since its inception in May 2008, Picklefreak.com has been mentioned in publications such as “The Atlantic” and “The New York Observer.”
“I like to talk about pickles to my friends,” Tackett said. “I talk about pickles all of the time and people are always asking me about them. Some friends of mine said I should start a blog. But I didn’t think the world needed another blog.”
According to Tackett, she began researching food blogs to see if anyone was doing what she had envisioned.
“I didn’t find anything like what I wanted to do,” she said. “I was concerned that I wouldn’t have enough to say, but I now have a notebook filled with ideas. And since I launched the blog, I have found other pickle bloggers.”
Like Fine Wine
According to the American Heritage Dictionary, the word pickle is defined as “an edible product, such as a cucumber, preserved and flavored in a solution of brine or vinegar.” And Tackett, who is a cucumber pickle neo-traditionalist, said that the art of pickles and pickling is more varied than one might think.
“Pickling is an ancient method of preserving food,” Tackett said. “I really love pickled cucumbers, although I am starting to branch out a bit. Pickles are like wine — there are many different flavors going on. Pickles can be sweet, semi-sweet, sour, brine pickles, spicy, half-sour — I like pickled cucumbers in vinegar with dill and garlic and pepper.”
Tackett’s taste for pickles has led her to numerous farmer’s markets to gather produce in hopes of making a “perfect batch.” However, Tackett said her experience with making her own pickles is a work in progress.
“I have tried making my own pickles,” she said. “My first batch was really pretty and my second batch tasted better — I’m still trying to perfect my pickling skills.”
Tackett said she is happy with the exposure her blog is receiving, but that her passion for the pickle extends beyond a mere fad.
“I’m always going to like pickles and talk about them — this is not a trend or fad for me,” Tackett said. “I have met a lot of great people through blogging and I have had people send me pickles from all over the country. I really want to keep documenting things about pickles. I also fantasize about one day being able to just make pickles and share them with others.”
The Pickle Lady
- Name: Katy Tackett
- Age: 36
- School: Aberdeen High School,
- Hometown: Aberdeen
- Current Home: Brooklyn, N.Y.
- Job: Director for Thatcher Projects, NYC
- Favorite Pickles:
- McClure’s Pickles
- Pickles at Lann Hardware
- On The Web:
- Facebook: Pickle Freak Group
- Contact: firstname.lastname@example.org