Monday, June 8, 2009

What Makes a Kosher Pickle Kosher?

When we hear the word pickle, most of us think of cucumbers -- brined, shriveled, sour, cut into chips and floating alongside red onion half-moons and tomato slices atop a deli sandwich. When my class visited New York in fifth grade, I remember that, over the course of the day, we were given three different food items to sample -- apples (for the Big Apple), Chinese food, and a plump kosher dill.

the joy of picklingWe may be forgiven, then, for not knowing about the rest of the spectrum of pickled foods.

That's why The Joy of Pickling was created. Its chapters touch every arena of cuisine, from desserty pickles (apples, watermelon) to antipasto (asparagus and mushrooms) to main courses -- Korean kimchi and pickled meats, for instance. (The original edition, shockingly to us, left out kosher dill pickles, but this edition corrects that oversight. First published ten years ago, a new, expanded and enhanced edition was released this month.

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