Brine or vinegar? Are all pickles made from cucumbers? Were pickles the secret to Cleopatra’s beauty? On this episode of Time For Lunch Hannah and Harry are having a briny time learning about some of our favorite tasty and good-for-you snacks around: pickles! Pickle expert Bob McClure, cofounder of McClure’s Pickles, teaches us about making crunchy brined cucumbers and fellow podcaster Richard Parks (Richard’s Famous Food Podcast) brings us a wacky and wonderful lesson in acceptance and diversity in the world of talking pickles. You don’t want to miss this episode, so pop open a jar of your favorite kosher dills or kimchi and give us a listen!

A painting of a glass jar of pickles

To learn more, check out Richard’s Famous Food Podcast and Harry’s book, “Vinegar Revival”!

If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to [email protected] 

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This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.


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