Deli Pickles Forever
Have you noticed people are divided when it comes to pickles? Some (us) really love them, and some really hate them—it’s never just a non-issue. Regardless of whether you like or dislike them, however, you should definitely respect them. Yes, respect, since they’re practically prehistoric when it comes to the human diet. And also delicious.
The origin of pickles
Historical sources say that pickled cucumbers first cropped up in Ancient Mesopotamia. Brined vegetables in general were one of the first methods of preservation—as you might know from your grandma’s cellar, you can enjoy the fall’s harvest all winter long by pickling and fermenting produce. Putting vegetables, fruit, fish, or even meat and dairy through the pickling process creates an environment in which bacteria can’t grow. The shelf life of these otherwise perishable foods gets a considerable boost as a result. This is the reason our crafty, refrigerator-less ancestors have been munching on pickles since the dawn of civilization.
Advertisement featuring Heinz Pickles. (Source: History.com)
Styles of cucumber pickle
The method you use to ferment your pickles imparts all of the flavor they’ll take on. First, whether you put your cukes in vinegar, salt, or lime has a profound effect on taste. The solution you use, how hot or cold it is, and how much oxygen is around factor into which tiny microbes grow the most, and the resulting flavors as well. For example, at low temps, Lactobacillus plantarum will dominate, and you’ll taste the lactic acid it produces. The spices involved can vary a lot, too. Dill, mustard, cloves, bay leaves, horseradish, allspice, and garlic are all popular choices. Eastern European pickles heap on the dill. Bread and butter pickles toss sugar and celery seed in the mix. And deli pickles? We bet you’ll taste some garlic, a lot of salt, and maybe some chili pepper.
Selling kosher pickles on the street—fresh out of the barrel. (Source: Moment Mag)
Why do deli sandwiches come with a pickle?
It’s all about balance. The sour, tangy bite of pickle after a satisfying bagel sandwich rounds out the meal by giving you a little bit of each element—hot, cold, soft, sweet, sour, and crunchy. Jewish delis are famous for their pickles. Traditionally, pickles were fermented in large barrels according to Jewish dietary law—kosher pickles. In these bustling shops, it was only natural that a spear or two found its way into the hands of someone who, having just finished a hearty deli meat sandwich, needed the crunch of something sharp and crisp. In short, deli sandwiches come with a pickle because it is a match made in heaven.
Wouldn’t you like to scoop pickles in a pickle factory? You could if you worked at L.C. Forman Pickle Co. in Pittsford, NY. (Source: Democrat & Chronicle)