Root Celler Preserves uses classic recipes for its pickles.

Preserving tradition with their pickles

By Erica Noonan

Globe Staff / June 21, 2006

E-mail|
Reprints|

Text size – +

WELLESLEY -- ``We're trying to get away from the corporate pickle," explains Lorne Jones, cofounder of Root Cellar Preserves. He's too tactful to criticize his competitors, but they're floating on every supermarket shelf. They're always a uniform green, nothing memorable, mostly made from cucumbers harvested in fields all over the world. They taste like they come from nowhere in particular. (Full article: 939 words)