On the subject of pickles- now they are selling just the juice as a beverage. Now yes, on hot days, quaffing some juice from a pickle jar could be thirst quenching- I gte that and sure that goes back a century. But just the juice??
Imagine the poor factory worker who has to eat all of those pickles so the pickle juice is available for bottling.
They probably have them with a side of muffin bottoms.
Okay you guys made me chuckle!
'72 or '73 for me, at a friend’s house. This was in Illinois, north of Chicago. Not sure when I was introduced to burritos, but I was familiar with them by the time I arrived in Hawai`i in '86.
Jim Rockford ate tacos for breakfast. Just sayin’.
No, I think it’s that so many craft microbreweries concentrated on IPAs, and ended up producing poor to mediocre product. Don’t get me wrong; I’ve had some exquisite IPAs from microbrewers, but I’ve had many more that ought to be poured down the drain.
One local microbrewer produced a nice, tasty, and smooth pilsener that went down just fine on a hot day. They also produced an absolutely awful “pour down the drain” IPA. Guess which beer they heavily pushed? (Hint: They’re now out of business.)
Lucky you! I first encountered them in 1999, when I was in Texas for business. They didn’t make it to Canada for at least five or more years. At least, we have them now—hooray!
They were selling them at a shop in a mall in Norfolk VA when I was there in '83.
Mixing pickle juice with lemonade is a current-ish thing. Pickle backs1 at bars has been a thing for a while now. Same with using pickle juice as a brine for fried chicken.
1 Meaning something you drink after doing a shot—basically a chaser. Not sure really why there’s different vocabulary for it. Maybe because it’s served in a shot glass.
Picklebacks have been around for at least 10 years now. I recall when I first heard of them not long after moving to greater Miami.
Don’t see or hear of them much now, but I’m sure the local bartenders will still know what you mean if you ask for one with your [whatever].
2005, apparently.
That’s interesting, because it seems the most common origin story I’ve found is that it was “invented” in 2006 at a bar in Brooklyn (Bushwick Country Club.) Like many things food-related, there are often competing origin stories. I personally would guess there was a bar well before either of those that served something like that somewhere in the US (but didn’t call it a “pickleback.”)
Oh sure, but as far as I know, they got their juice that same old way- from a jar of pickles. Having just the juice- no pickles- in a jar is something new afaik.
“new” as of when?
I can recall seeing pickleless pickle juice sold with the other mixers at the more extensive big box liquor stores 10 years ago. About the same time I first learned of pickleback itself. Which fad was then already 10 years old according to cites upthread.
New according to the OP, who used Avocado toast as an example- from 1993.
So if 1993 is "new’ then 2014 oe so is very new. It is all relative.
My first experience with fried pickles was in the late 80’s when a friend from Arkansas made them. It wouldn’t be until this century that I saw them in a restaurant.
I just noticed big jugs of pickle juice in our local Harris Teeter a few months ago. We like to add a bit to our instant ramen; gives nice bite to the soup.
If you like pickle juice, give the juice from Trader Joe’s Hot & Sweet Jalapeños a try. Yum!