Like most other resourceful colonial Americans, the Amish turned to pickling as a way to preserve fruits and vegetables for long winters (pre-refrigeration). It wasn’t just practicality that drove them to pickling, however. The Amish’s penchant for these sweet-and-sour flavors is also rooted in the group’s native Germany, where rich, meaty dishes were (and are) often finished with a splash of vinegar or served with vinegar-spiked sides, such as sauerkraut. The Amish table, it’s said, is incomplete without “seven sweets and seven sours.” A cornucopia of delicious foods reflects this Amish predilection—like watermelon rind, cantaloupe pickles, chowchow, pickled beets and eggs, and Amish Potato Salad, which is seasoned with plenty of vinegar and sugar.
MAKE IT NOW: Our recipe for Amish Potato Salad is free through June 13, 2013.