The Story of Pickle John
Once upon a time, in a land (Sweden) far from home (America), I found myself in a pickle (pun intended). I was craving New York-style kosher dill pickles. But all I could find were too salty (sv: saltgurkor) or too vinegary and sweet (sv: ättiksgurkor). Ugh! So I decided to make real kosher dill pickles, the kind I used to snack on when I was a kid.
I worked on the recipe for a long time, until I finally hit that perfect crunch, tangy flavor, and the right balance of dill, garlic, salt, and spices. I made a pickle that was worthy of the “New York” name!
I was so proud of my creation that I knew I had to share it with the world (at least Stockholm). And that’s how Pickle John’s Old-Fashioned New York Style Kosher Dill Pickles was born.
“I didn’t choose the pickle life, the pickle life chose me.” — P.J.
When I Say New York Style
Folks, if you wanna talk about the good eats of New York City, you can’t leave out kosher dill pickles. These crunchy babies are so iconic, you can find them at almost every deli and street cart in the city. If you haven’t tasted one, then you’re missing out on a real treat.
Lemme paint you a picture: Walking in Manhattan, you smell something irresistible from a nearby street cart. You order a steaming warm hot dog and get a juicy, cool kosher dill pickle for the perfect pairing. You take a bite, and the satisfying crunch and tangy flavor make you remember why you love New York.
It’s not just food carts. Head into any authentic deli in the city, and you’re bound to see a big barrel of kosher dill pickles over there in the corner. You order a classic pastrami sandwich or a towering corned beef on rye. You bite into that big sandwich, and then follow it up with a bite of pickle. The combination of flavors and textures is outta this world.
Oh, here’s something you might not know. It’s that the word “kosher” in the pickle world doesn’t necessarily mean following Jewish dietary laws. Nope, here kosher refers to the traditional use of garlic and dill in a salt brine. And let me tell you, that’s what takes these pickles to the next level.
My Pickles Are Fermented and Then Chilled
When it comes to pickles, I don’t mess around. Like any New Yorker, I want the best of the best — real, old-fashioned, kosher dill pickles, made the way they were meant to be.
Let me tell ya. Those supermarket pickles are all boiled and processed, which means they’re soggy and drowning in some eye-watering salt or vinegar solution. No, no, if you want a real pickle, you gotta go for a pickle that’s been fermented. None of that boiling nonsense.
Me, I make my pickles kosher-style, with a brine of water, salt, garlic, and dill — and then leave it alone at room temperature. That’s what we in the pickle business call “lacto-fermentation” (sv: mjölksyrning), an age-old technique that involves letting the natural bacteria in the air and on the surface of the cucumbers work their magic and break down the natural sugars in the cucumber, converting them into acid, which gives us a natural tanginess. After that, I stick them in the fridge, which locks in the flavor and texture.
When you eat a proper kosher dill pickle, you can taste the complexity and depth of flavors — the garlic, the dill, the tangy brine — that come together with time and patience. It’s a whole different ballgame than those pickles you find sitting for who-knows-how-long on supermarket shelves.
But that’s not all. Fermented pickles are also full of probiotics. I mean good bacteria that help support a healthy gut microbiome. It’s like a two-for-one deal — not only do these pickles taste great, but they’re good for you too.
That Brine Is Good Stuff
Hold up before you toss out that pickle juice. That stuff is like liquid gold, full of flavor and potential. It’s not something you wanna waste.
Don’t believe me? Try adding pickle brine to your salads, dressings, and marinades. It adds a tangy kick that’ll take your cooking to the next level. Or, if you’re feeling adventurous, you can even make popsicles out of it. Yeah, you heard me right. Pickle juice popsicles. Trust me, they’re better than they sound.
And if you’re feeling thirsty, why not try using pickle brine in a cocktail or chaser? It adds a unique flavor that’ll make your drinks stand out from the crowd. (Just please drink responsibly, folks.)