WHAT WOULD a Cuban sandwich be without pickles pressed alongside the smoky pork and melty Swiss? Ditto the piquant pickle marrying spiced meat and garlic sauce in a shawarma. Or the one-two punch of neon green relish and a dill spear on a classic Chicago dog. But these briny delights aren't just the sandwich's most loyal companion, its ubiquitous sidekick on a plate as garnish. Pickles can hold their own all on their own, with a crisp acidity and a satisfying snap that makes for a bite like no other.
Kosher dills are king in the United States, far surpassing gherkins and bread-and-butter chips in popularity.
Eastern European Jewish immigrants cemented that status in New York City in the late 1800s, when traditional kosher dill recipes called for fresh cucumbers piled in large wooden barrels with dill, garlic, spices, kosher salt and water.
This story is from the February 2024 edition of Reader's Digest US.
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This story is from the February 2024 edition of Reader's Digest US.
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