In the age of pre-packaged, processed food, who would bother to take the time to pickle? But in New York City, mason jars bubble over on home counter tops, hand-crafted pickles line the aisles of gourmet grocery stores and fermentation newbies are raising glasses to salute the pickle.
CityPicklers.com is a website devoted to New York pickles--in all varieties, including vinegar, lacto-fermented, Jewish, Indian, Chinese, and so on. Every culture has its pickle, and we found that pickling still thrives in the historic pickle district on the Lower East Side, in ethnic enclaves of the outer boroughs, in farmer's markets and in pickling classes.
Through multimedia and text, CityPicklers.com tells the story of:
- new pickling businesses and the local food culture surrounding home and artisinal pickling, including interviews with Rick Field of Rick's Picks, and Al Kaufman of the Pickle Guys
- the benefits of pickling and ancient traditions of lacto-fermentation, including interviews with fermentation expert, Sandor Ellix Katz
- how-to make the crunchers, with instruction by hipster pickler Bob McClure of McClure's Pickles and Inside Park chef Matt Weingarten
We'd like to thank the more than 70 chefs, cookbook authors, historians, purveyors and picklers we interviewed over the last six months.
Lisa Biagiotti and Lizzie Stark