How Did The Pickle Become A Jewish Food Staple?

By: Shira Feder


(submitted photo)

The Pickles a Jewish food staple.


The pickle! That fermented flavor, that solidly sour mouthfeel, that palate-cleansing post hotdog taste. The bright green, with its violent crunch! How we Jews love our pickles! But how did this love affair begin?
Immediately I think of a time when Jewish pickle vendors hawked their wares on the streets of the Lower East Side. Only true history buffs will remember the pickle wars, where vendors competed for a monopoly on the pickle. These bold Jewish immigrants made the pickle synonymous with Jewish food, but to find out who loved the pickle first, we have to go back further than that. (This pickle history timeline reveals that pickles have been around for literally hundreds of years, buy we’re aren’t going back quite that far.)

It’s an Ashkenormative love story that begins in Eastern Europe. The Jewish ghettos were unsanitary. The winters were long. Fresh food was scarce. Eating well was expensive. There was only one solution.
It all started with pickling, that most Eastern European of habits. To get through the long and grueling winter months, food had to be pickled. Everything could be pickled, from lemons to carrots, with varying degrees of culinary success.


Pickle Day celebrated by food aficionados of Indore

The Times of India

(Submitted Photo)

Pickle Day is celebrated in India


Achaar Day was celebrated on April 22, in accordance with the Indian Food Observance Days that has been started around a year back.In the western countries days like National Cheesecake Day or a National Mango Pie day are common food day observances. Similarly, this concept started by Author and Consultant Rushina Munshaw Ghildayal, has spread pan India. It started with Mumbai and Delhi, but now cities like Indore and Bangalore are also participating in the same. Chef Amit Pamnani, heads the Indore edition of the Indian Food Observance Days celebrations. He has already organised Pulao Biryani Day, Dal Diwas, Subzi Tarkari Din previously. Initially he started by inviting people at his own home through social media; these days became so successful that now these events are gladly hosted by Restaurants and cafes of Indore.


Achaar day was celebrated at Romba South, the new south Indian restaurant in Indore. People from all walks of life brought with themselves a portion of their favourite homemade achaar and these included Chefs, Bloggers, Homemakers, Restaurant owners working professionals. There were interesting types of Achaar brought by them which included Fermented Sindhi water pickle with zero oil, A pineapple pickle, a sweet and sour mango pickle, dryfruits pickle, Orange rind pickle, Chilli pickle, Nimbu and ginger amongst many more. Satyendra and Prachi, owners of restaurant, provided the enthusiasts with Dal and Rice to have with the pickles.

It’s a big dill! Sonic goes sour with a new pickle-flavored slush

By: Bryanna Cappadona

( Sonic/Getty Images stock)

When it comes to pickles, we thought we’d seen it all.
But it turns out, when it comes to the tangy, sour, salty, briny treat, we’ve barely scratched the surface. Now, Sonic Drive-In is getting in on America’s pickle obsession

On Friday, the fast food chain revealed that it’s releasing a pickle juice slush this summer and it will likely be available in restaurants by early June.
“Quite simply, pickle juice is fun,” Scott Uehlein, Sonic’s vice president of product innovation and development, told TODAY Food via email. “Nothing says summer like a Sonic slush.”
The new flavor will be served at 3,500 Sonic locations nationwide. According to Food & Wine, which got a sneak preview taste test of the new slush at Sonic’s Oklahoma City headquarters, the drink’s syrup has a “sweet and tangy” punch to it.

Sonic’s new roll out is just the latest in a line of increasingly unusual pickle-flavored refreshers






By:Eric Meier


(Summited By:Bun Restaurant)

Meet the Dill Dog, a hot dog wrapped in a pickle. The creation comes from the wiener wizards at 1 Bun Restaurant in Grand Rapids.
The dill dog is exactly like it sounds, a hot dog where the bun is replaced by a pickle.
1 Bun, on South Division in Grand Rapids, sells the dill dog for $2.20. The photo above appears to be a coney-style Dill Dog with chili, cheese and onion. I even seen some Heinz “Chicago Dog Sauce” better known as ketchup on that dill dog.

The Dill Dog appears to be a champion of pickle efficiency, by removing the wedge from the pickle to place the dog, the remnant pickle piece creates the prefect pickle-spear accouterment.
The menu at 1 Dog also includes burger dogs, corn dogs and a sloppy J.

Oreo Cookies Are the Real Pickle Pairing Your Taste Buds Deserve

By:Maxine Wally


(Submitted Photo)

Sour, sweet, creamy, and crunchy

Ever try an Oreo cookie with a pickle slice on top? It might sound like the stuff of pregnancy cravings, but it’s a sour, sweet, creamy, and crunchy treat that satisfies all regions of your tastebuds. Consider The New York Times’ pickle and peanut butter sandwich on white bread, which divided the Internet last week, dead in the ground.

The tart snap of the pickle balances the sweetness of an Oreo, providing an incredible amount of juiciness to an oft-dry cookie crying out for companionship. There’s also a range of flavor possibilities: Don’t like dill? Top the cookie with a bread and butter chip. Perhaps you’re looking for more creaminess—pair that slice with a Double Stuffed.
The combo was born out of desperation. I couldn’t sleep one night and found myself scrolling mindlessly into an Instagram cooking video hole: disembodied hands under birds’ eye lenses, mise en place in perfectly portioned glass bowls. Somewhere in that hole, I came across a post boasting the benefits of the odd and tasty delight.
Both revolted and intrigued at once, I knew I had to try it.

At a dinner party the following evening, I gathered the courage to bring up the pairing to the remaining guests still hanging out and drinking wine. It just so happened that our hosts had a pack of Oreo Thins and a half-empty jar of spicy pickles on deck. Standing at a butcher block in the center of the kitchen, my friend sliced and crowned each cookie with a dripping sliver. We tossed them into our mouths and, almost in unison, emitted the sounds of our approval.
The hot, vinegar-laced pickle both cut through the sugar and added a succulent dimension to the Oreo. We chewed and nodded, nodded and chewed, until finally I said: “That’s good. OK, that’s really good.”

So meet your new favorite snack, and relish the reactions of friends who think you’ve finally lost it. And if you decide the combo’s not for you—well, now you’ve got pickles and Oreos in the cupboard. You’re welcome.



Gummy Pickles Are a Thing Now, But Should We Be Sweet or Sour on Them?

By:Michael Walsh

(Submitted Photo)

Gummy Pickles

You know what’s great? Pickles. Also fantastic? Gummy bears. These are not controversial opinions. But like a mad scientist with a god complex, the folks at Vat19 have taken those two wonderful foods and combined them into one strange hybrid. And we don’t know if we should be sweet or sour about it, because what in the name of Dr. Frankenstein should we make of a gummy pickle that actually tastes like a pickle?

This new unusual treat from Vat19 and The Gummy Bear Guy, that we first learned about at Geekologie, isn’t just a gummy dessert in pickle form. We wouldn’t be confused about how to feel about that, because as gummy enthusiasts we’d be excited for a gelatinous candy we could really bite into it. The issue is this is not a sweet-tasting treat.
“This all-gummy ‘vegetable’ is flavored like a sour dill pickle with the chewy texture of gummy. While still slightly sweet, the predominantly pickle flavor and realistic appearance will trick your taste buds into thinking you plucked it right from the jar.”
I hope my tastes buds aren’t that stupid, especially because they say this also has a hint of green apple flavor, something I’ve never tasted when eating any sort of pickle. But just because this is weird doesn’t mean it doesn’t taste good, or that I wouldn’t enjoy it; just that I don’t know. Fortunately, if you’re also curious, you can order one of these gummy gherkins from Vat19 for $5.99.

Mysterious pickle jars along highway puzzle Missouri drivers

By Cliff Pinckard  –

Motorists in Missouri are wondering who is leaving pickle jars along an Interstate 270 onramp.(From Facebook)

DES PEROS, Missouri — Relish a good mystery?
Pickle jars keep appearing alongside an onramp to Interstate 270 in this suburb of St. Louis and it has motorists scratching their heads over this odd “dillemma,” Fox 2 Now reports.
It’s garnered enough interest to have a Facebook page dedicated to the pickles. It has more than 2,200 followers, with 2,000 joining during the past few days as the mystery has gained national attention.
According to the Post-Dispatch, the pickle jars … sometimes full, sometimes half-full … have been showing up since at least 2012, although it might date to 2010. During Christmas, a jar with a red bow appeared, the Post-Dispatch reports.
It’s unknown who is leaving the jars there and why, but followers of the Facebook page are hoping to solve the mystery.
“They have survived snowmageddon, construction and protesters,” the page says. “There has got to be a story behind these pickles and inquiring minds want to know.”
Let the butter chips fall where they may.


What’s the Dill With Pickle Juice in a Cocktail?

By    –   Orange Coast Magazine

Dill-Iciously Spring at Five Crowns

My uncle once told me about his award-winning family-secret margarita recipe. “Just add a little bit of pickle juice and you’ll blow everyone’s minds!” he would say. The thought of citrus, tequila, and pickle juice may seem like an odd combination on paper, but it actually shores up a nice sea-like brininess, enhancing the citrus and agave, bringing the whole drink to a weirdly higher level. But craft cocktails that use pickle juice or dill, I hadn’t seen one until recently and thought this must be some sort of 2018 cocktail trend.

At 320 Main in Seal Beach, co-owner Jason Schiffer just gave me a flashback with his latest drink menu featuring a new whiskey sour called the Dilbert Pickle which contains George Dickel rye, whiskey pickle shrub, Lustau Sherry, lemon juice, and egg white. Why it isn’t called the Dickel Pickle is beyond me, but the drink, served in a tall champagne flute, trumpets fresh oak aromatics through the dense meringue-like head. As if foam that smells of fresh bourbon-soaked oak isn’t goosebump-inducing enough, the finish has a tingle of dill pickle that hits the back of the throat. “Pickles are funny, that’s why I did it,” says Jason. “I like to go around and throw pickles, and put pickles in front of peoples doors, just because it’s funny.” 320 Main, Seal Beach //

Several miles south from 320 Main is Corona Del Mar’s landmark restaurant the Five Crowns, and a different kind of dill cocktail hit my paws. “This is Dill-Iciously Spring.” “Well, I should hope so!” I said, not expecting dill puns from such an institution. Dill-iciously Spring, is a gin drink made with Velvet Falernum, elderflower liquor, lime juice, dill, and muddled cucumber. The drink is full bodied, herbaceous, with a kick of that refreshing pre-pickle vibe. Catch this drink on the spring menu, which is created around new executive chef Alejandra Padlilla’s incredible cuisine. 3801 CA-1, Corona Del Mar //

Selling pickles like wine: Premium consumer products from Bharat

From local spirits like feni to fine garments, our products with a little more flair without being bashful about the price might just help revive traditional cottage industries.

By Sahil Kini   –

Imagine if we repackage the pickles into beautifully tiny ornate glass jars and sell it in a limited run like ‘small-batch’ whiskies, only in premium stores or directly online. Photo: iStockphoto

My grandmother makes a particular lemon pickle that, in our family, is treated like gold. Aged over years, and in one particular bottle’s case, a decade, the pickle turns dark—almost black—and develops a flavour so complex and intense that one taste of it often sends the eater into a gastronomical trance.

It emerges only on really special occasions, like the meal we had after the birth of my son. An aunt once nearly caused a diplomatic incident when she surreptitiously tried to pocket a small chunk in a poorly hidden glass bottle.

One of my mortal fears is that the pickle will be gone once she is. And wondering about ways to ensure I never run out, got me thinking: Could there be a case for a premium pickle brand?

And in the process of exploring this idea, I want to outline three tenets for consumer products that could work particularly well in the Indian market: (1) Select Bharat-specific categories e.g. pickles, feni (2) Build a decidedly premium brand identity across the board: digital presence, premium packaging and a strong narrative of why these products are luxurious (3) Leverage a cooperative model at the back-end to supply authentic products while creating livelihood improvement opportunities.

This is not a new concept. The Indian apparel sector has almost perfected this model. Brands such as Raw Mango and Fabindia tick all three boxes and have met with tremendous success.

In cosmetics, Kama and Forest Essentials have done the same to the concept of luxury Ayurveda (albeit without the cooperative supply model). But as is the case in consumer products, there’s always more money to be made if you create the right niche.

Now is a particularly opportune time for the space as consumer products are the “it” sector for quite a few venture capital funds. Driven by events like the success of the Pratap Snacks IPO (initial public offering) at home, and Unilever’s billion-dollar acquisition of Dollar Shave Club abroad, venture capitalists (VCs) and start-ups alike are now taking a fresh look at the sector. It’s early days yet, but the emergence of consumer products-focused VCs like Fireside Ventures, and start-ups like Raw Pressery, Bombay Shaving Co., and Moms Co. are indicative of a renaissance in the space.

Most of these companies have chosen decidedly Western categories. We live in an age when a 150g box of ground chickpeas sells for Rs200 just because it has “Hummus” plastered on the label. One visit to a luxury supermarket like Foodhall will reveal an avalanche of pretty jars selling Indian-made versions of foreign goods at ultra-premium price points. But by and large, the absence of products that are from Bharat’s hinterland is the first reason I believe there is space for a premium pickle business.

Secondly, there’s the question of building a brand story. The Europeans have mastered this craft. Selling fermented grape juice like it’s the nectar of the gods, or treating coagulated milk protein on par with bank collateral (no really, there’s a bank in Italy that accepts Parmigiano Reggiano cheese as collateral for loans!); there’s so much we can learn about marketing from them. Concepts like a chateau with winemaking heritage, terroir, ageing, applies to our home-made products too. Then why don’t we sell it like we’re proud of it, at a price point that communicates their true value?

Which brings me to the final point. Most consumer product companies employ a full-stack approach geared towards eventual mass manufacturing. Adopting this approach for products like pickle or wine would be a huge mistake. Wine and cheese aren’t mass produced. They’re made in limited supply by chateaus that have mastered the craft over generations. Their scarcity and brand positioning is what accounts for most of their value.

We should apply the same principles to our products. Grocery stores in older neighbourhoods still sell pickles in plastic jars with handwritten labels. These flavour bombs made by women looking to make a little extra money, are as authentic as my grandmother’s creations but sell typically for under Rs50 for 500g. That is a travesty.

Imagine if we repackage the same pickles into beautifully tiny ornate glass jars, put it in a wooden box with the brand name engraved, slip in a scroll with the name and story of the grandma that made it, and sell it in a limited run like “small-batch” whiskies, only in premium stores or directly online. This way, grandma makes all the money she needs, we get to eat some fabulous pickles from around the country and those pickles will finally be priced like the priceless treasures they are.

My pickle obsession notwithstanding, these principles could apply to many Bharat categories. From local spirits like feni, toddy and mahua liquor, to fine garments, to intricate furniture and jewellery, marketing our products with a little more flair and storytelling without being bashful about the price might just help revive traditional cottage industries while giving us an authentic taste of our heritage.

Sahil Kini is a principal with Aspada Investment Advisors. The Bharat Rough Book is a column on building businesses for the middle of India’s income pyramid. His Twitter handle is @sahilkini

The First Annual Vodka and Pickles Festival Gets Creative

Local restaurants present pairings for the festival, held at Grand Prospect Hall on March 18th – tickets on sale now on Brown Paper Tickets.


Vodka and Pickle Pairing
“As a martial artist who grew up in Russia, I know how regarded vodka and pickles are,” said Oleg Taktarov, Russian-born American actor.

Creatively crafted vodka mixed drinks, unlimited pickled dishes, and live entertainment are just a few things guests will find at Grand Prospect Hall on March 18th for the First Annual Vodka and Pickles Festival. Two sessions will run throughout the day (12PM and 3PM). In addition to great food and drinks, the festival will feature fabulous raffles, a funky photo booth and a fundraiser for Palm of Hope Charity.

A variety of vodka mixed drinks will be creatively crafted by participating bars and restaurants for the festival. Each participating bar/restaurant is asked to prepare a small appetizer/finger food of their choice that will pair well with their vodka-based mixed drink, for “The Best Pairing of Vodka drink and Hor’dorve” contest. There will then be a voting period, allowing for every guest to select their favorite.

“As a martial artist who grew up in Russia, I know how regarded vodka and pickles are,” said Oleg Taktarov, Russian-born American actor. “I’m excited for my friends in New York who will attend the festival. I’m sure it will be fun!”

As a National Historical Landmark, Grand Prospect Hall will be a beautiful location for the festival. Brass and marble statues along with original stain glass and murals continue to grace the stunning interiors.

Entertainment for the event will include live performances by a electronic rock, synth-pop band and gypsy trio as well as a DJ to round out the evening. Additionally, there will be a modern art gallery, and a raffle with some amazing prizes including some of the displayed art, photo sessions, massages, and more.

By attending the Vodka and Pickle Festival, guests are also supporting the Palm of Hope charity that works with families with ill children in Eastern European counties.

The limited tickets for the March 18th festivals are available on Brown Paper Tickets online or by phone at 800-838-3006.