Welcome!
I’m Nicky Lynn,
Learning and sharing food, culture and history are lifelong interests. Sharing food, culture, and history are at the heart of how traditions survive and evolve from one generation to the next. Passing on beloved recipes, retelling stories of heritage, and celebrating the unique flavors and customs that define who we are help keep the spirit of our communities alive. These acts of sharing connect us, deepen our understanding, and bring meaning to daily life.That’s why It’s Nicky Lynn exists: to celebrate and preserve the rich tapestry of food, culture, and history by collecting and sharing recipes, stories, and historical insights. Here, you’ll find engaging blogs, immersive videos, and thoughtfully curated links to related products—all designed to inspire, educate, and connect. The hope is to not only pass down cherished knowledge, but also to spark new conversations and discoveries that keep our shared heritage thriving for generations to come.
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From the blog
- United States, Bread‑and‑Butter Cucumbers: Sweet‑Tangy Southern Fridge PicklesToday, we’re staying closer to home—down in the American South, where jars line pantry shelves, front‑porch tables are never short on sides, and the line between “condiment” and “salad” is deliciously blurry. If you’ve ever piled a burger high at a cookout, eaten pulled pork off a paper plate, or dug into a plate lunchContinue reading “United States, Bread‑and‑Butter Cucumbers: Sweet‑Tangy Southern Fridge Pickles”
- Northern Europe / Scandinavia: Red onions or herring → note how cold-climate preservation shaped Nordic cuisine.Today we’re heading north—into a region where long, dark winters once made preservation a matter of survival, not just flavor. In Scandinavia and the broader Nordic world, pickling, salting, smoking, and drying kept fish and vegetables edible through months when fresh produce was scarce. Today, we’re making a quick pickled red onion that borrows fromContinue reading “Northern Europe / Scandinavia: Red onions or herring → note how cold-climate preservation shaped Nordic cuisine.”
- Middle Eastern/Mediterranean Pickled Turnips with Beets: The Shawarma-Shop Pink PicklesToday, we landed in the Levant and Eastern Mediterranean, home of one of the most recognized pickles. If you’ve ever unwrapped a shawarma or falafel sandwich and found neon‑pink, crunchy sticks tucked alongside the fillings, you’ve met this pickle. It’s:– Salty and tangy, but not harsh. – Earthy from the turnip, with a hint ofContinue reading “Middle Eastern/Mediterranean Pickled Turnips with Beets: The Shawarma-Shop Pink Pickles”
It's Nicky Lynn 