NY in a pickle over disappearing tradition.

They’re as much a part of New York as bagels or the Empire State Building, but traditional pickled cucumbers are disappearing – leaving aficionados with a sour taste.
Pickle industry Disappearing?
The store – a cave-like space crammed with barrels of pickles – is all that remains of this once Jewish-dominated neighborhood’s pickle industry. A century ago, as many as 150 other pickle places would have been doing business within a short walk.

“I don’t know what can survive any more. It seems to be every day that somewhere closes to be replaced by a bank or a chain store..”


Pickle crisis in NYC? OIY!

So yer sneering and don’t think this is important eh?chomp2

Well didya know that 26 billion pickles are packed in the U.S. every year.
Um… That’s roughly about nine pounds of pickles per person.

What do ya know bout ‘em anyway?


Are they a Fruit or Vegetable? What say you?

Well..you’re all right. They’re both.
According to the U.S. Supreme Court, because they have seeds, they are technically a “fruit of the vine”. But since they are made from cucumbers, they are generally known as a vegetable.


Did y’all know……………?

-That during WWII, the U.S. Government tagged 40 percent of all pickle production for the ration kits of our Armed Forces.

-A pickles crunch is audible from 10 paces away.eat-smile

-Over half the cucumbers grown in the U.S. are made into pickles.


-Amerigo Vespucci, for whom America was actually named — was a pickle merchant before becoming an explorer. Uh huh.


Sooooooooooo..what’s your pleasure?


Try this Potato Salad..mmmmm!

3 lbs red potatoes, boiled and cubed, (if you’re not too lazy.) Heh.i-dont-know
5 eggs, hard boiled and diced, (if you’re not too lazy.)
1 large dill pickle, diced
1/4 cup pickle juice
1/4 cup fresh dill
1-2 cup mayonnaise or diet mayo bat-eyelashes
1/2 teaspoon mustard powder
1/2 onion, finely chopped (if you’re not too lazy.)
kosher salt, to taste
fresh ground black pepper, to taste..of course.

Now, the fun part………
1. Put the potatoes in a large bowl.
2. Sprinkle with the pickle juice and gently toss….gently~!raspberry1
3. Mix 1 cup of the mayonnaise with mustard, onion, dill, pickle and eggs.
Add to the potatoes stirring in ( you can add more mayonnaise to make the salad creamier).
4. Season with salt and pepper to taste.
5. And…Wala! Serve at room temperature or chilled.footinmouth


Soo…..G’head grab a sour pickle..but make sure ya wash it down with a nice, creamy chocolate bar eh?candy



Ohhh Yeaaa~!


18 Responses to “Pickles!”

  1. jadedfellow says:

    After tasting my first sour pickle from the Homeland, I knew there was no turning back, just makes the store bought American pickles seem like fakes. Don’t know what the special secret spice is, but I’m caught hook, brine and nine extra pounds.

    Actually found a place that specializes in pickles and chocolate a while back and hope to revisit the constrast agin, iffen it’s not closed down.

  2. Jack says:

    A good pickle makes a great addition to a meal.

  3. marmitetoasty says:

    We call them Gherkins over here and we love them :) – we wouldnt just refer to them as a jar of ‘pickles’ though lol we save that name for a jar of ‘pickled onions’ :)


  4. droolinghere says:

    Mixing some sour cream in with that mayo ain’t no bad idea either.

  5. Snarky Basterd says:

    We planted our garden a few weeks ago and made sure to include 6 pickling cuke plants. Can’t wait for summer.

  6. KarL M says:

    Thanks Angel, what a relief no Muzzies no O’bozo…
    check that…with both we are all in a PICKLE!!!!!!!!
    Guess that makes mine…..extra sour…..

  7. Ron Russell says:

    I love dill pickles with a little salt on them. Cucumbers are very easy to grow, heck they do all the work. My grandmother use to can many jars of pickles each year. I’m afraid thats a lost tradition in most places.

  8. Pasadena Closet Conservative says:

    You gotta love the noble pickle. I love dills and sweet baby gherkins.

  9. tapline says:

    Here in the Northeast we still have pickle barrels with sour pickles or dill whatever…..I guess the government will put a stop to that soon….Too much salt……The have already outlawed slack salted fish here in Maine…..you can get small strips of cod, haddock, or pollock….dried not like the old whole fish we use to strip and eat….they were baked in the sun with slack salt on them…. not anymore……probably in Canada.., but I haven’t made it over the border in years…….stay well…..

  10. pela68 says:

    Mmmmmm, food!

  11. KG says:

    Love the ones with eyes! lol!

  12. Kevin says:

    We make pickles every summer by the boatload. We follow the ‘kosher dill’ recipe, but nobody blesses them, so we just call them ‘garlic dill pickles’. It’s pretty nasty to watch them ferment, but the end-product is superb.

  13. Christopher says:


    Off topic but recently heard the Sardine industry was deiappearing a s well.

  14. Brooke says:

    Ooooh, your food posts kill me.

    I see I’ll have to come to NYC and single -handedly save the pickle industry. I can do it, too. ;)

  15. Debbie says:

    Think of how many things we use pickles in, Angel. All kinds of salads and so much more. I love deep fried pickles, yum yum

  16. Tim says:

    Pickles, Obama, and Muslims. LOL. Nice post Angel.

  17. C-Christian Soldier says:

    if chilies are part of the pickle ‘family’-and seeing the photo of dark chocolate bars (yum) -….
    I was just ‘introduced’ to a chili/dark chocolate bar that ‘blew me away’!–I would not have purchased it myself–now –I will!!!

  18. cube says:

    Love pickles. Yum. Must try that potato salad.