On the 23rd of January I visited Pickles in Basel and did an interview with Simon Wyss, who is a teacher and runs Pickles together with Luci Altermatt.
When I walked in, what stood out to me was the beautiful array of Pickles at the ice cream counter. „In the summer this is an ice cream shop“, Wyss said, „But since nobody wants ice cream in the winter, they needed something to put here, so we offered to make pickles with the limited space and only one stovetop they had.“ They had all sorts of pickles, from garlic to carrots and radish.
We even got to try some, I thought the carrots were the best, because they had a really nice crunch.
The making of the pickles seemed quite simple, all you have to do was make the broth, wich is some mix of water, vinegar, salt and sugar, the broth then has to be simmered and put in a sterilized Jar with any spices (He suggested Mustard seeds) and whatever you want to pickle. You can Pickle basically anything, he said, and though they’ve only tried vegetables, fruits would probably also work.
Simon said that the secret to pickling is to just try things, and not be scared of making mistakes. When they first started, they also had to figure out the vinegar to water ratio and they also had made mistakes, so if you want to pickle, you shouldn’t be scared to test things out.
„I love pickling, because food that goes bad after a week, can be kept for a very long time“, Simon said, after I asked him what he likes about pickling. „People used to pickle for that reason, wich is why it went away in the late 20th century, when people stopped caring about rationing food, but nowadays it has kind of come back because of things like climate change. Also pickling is just all around a fun thing to do.
Thankyou very much to Pickles Basel for letting me to this interview, it was a pleasure to stop buy and try some pickles.
SourVerse 
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