I live in Brooklyn where everyone is into pickling. Not me. What I do to buck this stupid trend is, I go to an outdoor market, say the Brooklyn Flea, and buy someone’s ridiculously handcrafted, artisanal pickles. Then I go home and remove all the vinegar, salt, and seasoning -- I turn them back into cucumbers, their natural state before some hipster messed with them. (It takes many hours of gently squeezing and wringing the pickles, so as not to tear their delicate fibers.) Then I'll take the revived cukes to the grocery store and set them free on the shelf, with their friends. I think they’re happy, though it’s pretty hard to tell with cucumbers. Some people don't like what I do. I’ve been called an "unpickled pecker" -- which is fine with me! At least I know I'm doing something to fight the unnecessary brining and fermentation of vegetables that everyone does now, just to be cool. Stop the brining...stop pickling!
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