Once you’ve polished off that delicious deli sandwich, is there anything more delightful than sinking your teeth into a crispy dill pickle? These pickle spears are a must-have at delis all across the nation, and they’re always the perfect accompaniment to those hearty sandwiches.
It’s pretty incredible to think that pickles are actually consumed so much that the average American munches on around 9 pounds of them every single year. But have you ever wondered about the origins of the pickle and how it became such a vital part of the classic deli sandwich?
Did you know that pickles have been a popular food for thousands of years? Back in 2030 B.C.E., cucumbers were making their presence known in Mesopotamia, and people discovered that soaking them in a special vinegar and salt mixture kept them fresh for longer periods. And so, the pickle was born! Interestingly, ancient Chinese manuscripts that are over 9,000 years old even mention this beloved snack. It’s incredible to think about the long history and enduring popularity of pickles!
According to anthropologists, pickles were believed by Cleopatra to have contributed to her beauty. It is interesting to note that pickles have also been favored by several influential historical figures such as Napoleon Bonaparte and Julius Caesar.
When Christopher Columbus sailed to the New World, he made sure to have pickles onboard his ships to keep his crew healthy and avoid scurvy. The English settlers also brought their own special way of making sweet pickles using vinegar, sugar, and various spices to the Americas.
Have you ever wondered where the word “pickle” came from? Well, it seems that it could have originated from either the Dutch word “pekel” or the northern German word “pókel.” Both of these words mean “salt” or “brine,” which are key ingredients in the pickling process. It’s fascinating how language and food history intertwine, isn’t it?
In the Victorian era of England, pickles held a special significance and were seen as a symbol of wealth and social status. This was evident through the elegant and luxurious pickle castor, a prized serving utensil exclusively used to display pickled delicacies. Transforming cucumbers into pickles was a widespread practice among affluent households during the 19th century, and these tangy treats formed an indispensable part of their everyday dining experience.
During the period between 1860 and 1890, pickle castors experienced a surge in popularity, leading to the emergence of more elaborate and detailed designs that showcased beautiful floral patterns and whimsical gargoyles. These ornate pickle castors were commonly placed in the middle of the dining table, adding a touch of elegance and sophistication to the overall dining experience. Made from fine ceramics or delicate glass, they stood as a centerpiece, captivating the attention of guests and serving as a visually striking conversation starter.
In earlier times, people mainly prepared their pickles at home, often using castors as the container. However, everything changed when H.J. Heinz entered the scene. In 1860, Heinz introduced one of the first pickles that was produced and sold commercially. This move proved to be a stroke of genius as he later struck gold at the 1893 World’s Fair. How, you may ask? Well, Heinz cleverly launched a marketing campaign featuring a tiny pickle pendant giveaway. This campaign served as a means to showcase Heinz’s wide range of pickles, preserves, and jarred foods, which Heinz proudly referred to as their ’57 varieties.’ This brilliant promotion is still regarded today as one of the most triumphant in American history.
Soon after, other famous brands hopped on the bandwagon. Clausen made its mark in 1870, followed by the introduction of Mount Olive Pickles in 1926 and the emergence of Vlasic in 1942. These household names quickly became synonymous with delectable pickles, captivating taste buds across the nation.
Let’s talk about the fascinating world of artisan pickle makers who have transformed their passion for this age-old delicacy into thriving businesses. One such individual is Nick Melvin, the pickle maestro behind Doux South, an Atlanta-based pickle company dedicated to producing farm-to-table goodness. For Melvin, pickling isn’t just a trendy craft – it’s a tradition ingrained in his soul since his childhood, when he used to spend summers with his grandmother in North Carolina. With a farm-fresh approach, Nick Melvin has captured the essence of homemade pickles and turned it into a successful and flavorful venture.
Melvin talks about his neighbor’s remarkable suburban garden, which was of considerable size. The garden’s bountiful harvest often led to an overabundance of produce, prompting her to quickly preserve the freshness by pickling. Melvin recalls how he had the privilege of witnessing and actively participating in the fascinating pickling journey in her garden. It was a truly enriching experience for him.
Imagine this: you stumble upon Doux South, practically a paradise for pickle lovers. They offer a wide range of pickle options, such as the classic bread and butter and dill varieties. But that’s not all! They also have an enticing selection of other delectable pickled goodies like relish, tomatoes, onions, and the Southern favorite, chow chow. It’s a pickle haven that’ll leave you brimming with excitement and eager to explore all their mouthwatering creations.
Ever wondered why the dill pickle spear is such a common sidekick to your favorite deli sandwich? Well, let me tell you the story. Back in the 1930s, when Jewish immigrants set up their delis in the bustling city of New York, they decided to introduce dill pickles as a genius way to cleanse the palate. You see, the tanginess and acidity of the pickle create a delightful contrast to the rich and fatty meats that make up the sandwich. Not only that, but biting into a crunchy pickle adds an extra element of satisfaction to each savory bite. So, next time you indulge in a deli sandwich, don’t forget to give thanks to those wise Jewish immigrants for bringing us this delightful duo.
When pickles started gaining popularity as a popular side dish in New York, they quickly spread throughout the rest of the United States. The reason for their widespread appeal was their convenience and affordability. Nowadays, sandwiches are almost always accompanied by pickles, to the point where many restaurants and delis don’t even feel the need to include them on their menus anymore.
How exactly do you turn a cucumber into a mouth-watering pickle? Well, pickling is all about preserving those crunchy greens. To transform cucumbers into pickles, they take a delightful bath in a tangy brine, a mixture of vinegar and aromatic spices. This brine has a high acidity level that works like a superhero, warding off harmful bacteria and ensuring the cucumbers are perfectly preserved and transformed into pickles.
Did you know that there’s another way to pickle cucumbers without using vinegar? It’s called salt-brining, and it involves fermenting the cucumbers in a salt brine instead. This fermentation process allows beneficial bacteria to grow while inhibiting the growth of harmful bacteria, reducing the risk of spoilage. Many dill pickles are made using this method, resulting in a unique and tangy flavor. So if you’re looking for a different twist to your pickles, why not give salt-brining a try?
When it comes to pickling, it’s not only cucumbers that get to have all the fun! You can actually pickle a variety of foods like fruits, veggies, fish, meats, and even eggs. In fact, two popular examples of pickled dishes are kimchi and sauerkraut, both of which are made using the salt-brine technique. So don’t limit yourself to just pickling cucumbers – let your creativity soar and experiment with different flavors and ingredients!
There are countless methods to create the perfect pickles, but Melvin has his own cherished techniques for adding a delightful burst of flavor and getting the pickles just right. He’s got a knack for infusing his pickles with exciting spices and giving them a delectable twist. Melvin knows a thing or two about achieving that elusive balance between tanginess and crunchiness. So, if you’re in the mood for some seriously sublime pickles, you might want to take a leaf out of Melvin’s book.
According to Melvin, the art of pickling and preserving holds immense significance and should be passed down to future generations. This age-old tradition had a major impact on the lives of countless individuals in the past. Additionally, engaging in pickling and preserving is not only enjoyable but also beneficial; it adds a touch of excitement to our lives.
In the biting winters of the 1800s and early 1900s, pickles were lifelines for Jewish communities in Europe. These tangy treats not only satisfied their taste buds but also supplied them with much-needed energy and a boost of vitamin C. Pickles were like little bundles of sunshine in their diets, helping them brave the cold and stay healthy.