I like them, actually, but feared that admitting to liking a bottled, mass-market product but not an authentic deli pickle would invite a rude public hazing.
Really, folks, you gotta taste how bad those NY pickles really are.
See National Lampoon’s Road Trip, in particular the scene where the kid asks for French toast with no powdered sugar.
What’s the deal with refrigerated pickles? I mean, pickling is a process that was specifically invented to preserve foods, in this case cucumbers. Why would you need to refrigerate them? What will happen to them if you don’t?
Was the health department OK with that? Or were you greasing something besides your grill, if you take my meaning?
Native NYer and deli aficionado here.
True “deli” pickles (the aforementioned ones in the metal bowl) are most definitely an acquired taste, but once that taste is acquired, it is very difficult to shake off. For my part, while I have been known to eat shelf-stable jar pickles on occasion, they are but a pale imitation of the real thing. True, the quality of the deli pickles can vary (I’ve had some that admittedly weren’t very good), but that’s part of the appeal to me–no two taste alike, each has its unique subtleties, and that alone is worth the experience. It’s the price of doing things the old-fashioned way as opposed to modern assembly-line techniques. Very much like the difference between a good diner burger and McDonald’s.
Half-sours are particularly inconsistent; I’ve had some that barely tasted like anything, but a good one is possibly the pickle equivalent of nirvana.
If you have to buy pickles in a supermarket (which includes most people outside of major east coast cities), go for the refrigerated ones. And if your local mega-mart carries them, try Ba-Tampte brand over Claussen. True kosher, and the half-sours are the most consistent I’ve ever had.
Seconded. Ba-Tampte is the ONLY brand of supermarket pickle I will eat. Otherwise, I just forgo the pickles alltogether.
For one thing, they tend to turn limp.
I didn’t really care for the Ba-Tampte pickles. They have a strange taste and smell-they just taste off to me. I’d rather have Some Claussen Hearty Garlic Deli style Wholes. Here I thought the Ba-Tampte would be better. Ah well, no accounting for taste.
Would anyone have guessed a thread on pickles would have so much life to it?
Next thread: parsnips!
Hey now. This isn’t just a thread about any old pickles. You’re dissing New York pickles. We New York pickle lovers will defend our pickles to the death. (No! To the Pain!) We can’t help it if you have poorly tuned taste buds.
Listen, there are basically three levels of Kosher Pickleness:
- New Pickles: are hardly pickles at all – have a fresh green color, not much taste, very crispy
- Half-sour: “halfway pickled”
- Full sour: Completely pickled pickles: garlicky and softer than the above. Olive-drab in color.
I suspect that the OP has been receiving New pickles with his sandwiches because they are just a half-step above a raw cucumber. Slightly strange because most NY delis will offer you your choice of the 3 styles noted above.
I only like full sours. My dad likes new pickles though.
That said, everyone’s entitled to their preference.
Having just licked my screen for a few moments, I must agree with What Exit? on this one.
I also agree that they’re half-pickled. The taste and “snap” isn’t quite there, they almost taste dishwatery sometimes. Some folks adore that more genteel half-pickled flavor. Me, gimme a nice roaring tangy Gus’s Pickle any day.
Pickle Quote of the Day: ( of course, from "Crossing Delancy " )
" Hey, someone has to be the Pickle Man. "
Cartooniverse