Wednesday, July 11, 2012

July marks National Pickle Month: Popularized in America by Jews, pickles pack a punch

Stephen Leibowitz, chief pickle maven
for United Pickles and Guss' Pickles,
at the United Pickles headquarters
in the Bronx, N.Y., May 2012.
(Josh Lipowsky)
Walk into a kosher deli and a big bowl of pickles is typically waiting at the table.

Ever wondered why?

“Pickles are vital to the deli experience,” says Rabbi Gil Marks, author of “The Encyclopedia of Jewish Food.”

Deli mavens know that the tastiest cuts of pastrami and corned beef are also the fattiest, but after a few mouthfuls the fat covers the palate and masks the flavor of the meat, Marks explains. Just as wine does with chicken or meat dishes, he says, a pickle cleanses the palate between bites, so the flavor of the hot pastrami on rye continues to shine, while also interacting with the sandwich, creating new flavors. -- Josh Lipowsky, JTA

To read more, click here.




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