Claudia Roden, writer of “The Book of Jewish Food,” states that “pickled greens had been a dietary staple for Jews dwelling within the Ukraine, Poland, Lithuania and Russia,” per PBS. The notable, pungent taste and crisp snap was a far cry from a few of the duller culinary choices of the time, and pickles quickly turned a well-liked choice. Past taste and the comfort of mobility, pickles had been additionally excellent as a result of they’d ferment after which have the ability to final all through the colder months when recent produce wasn’t as available. Within the late 1800s, many Japanese Europeans migrated to New York Metropolis — and together with them got here dill pickles.
Quickly sufficient, pickles had been offered on push carts all through the town’s decrease east facet within the early 1900s, earlier than changing into a staple of Jewish delis. The remainder is historical past. So the following time you mindlessly munch on a pickle alongside your roast beef sandwich, take into consideration the journey that the standard, now commonplace culinary delight actually launched into.
