Did they have pickles hundreds of years ago? Spoiler: yes. And the process hasn't changed much. Alan Kaufman from The Pickle Guys gave us the most delicious history lesson we've ever had standing right in front of the barrels.
The difference between a new pickle, a half sour, and a full sour comes down to one thing: time. And Alan broke it all down, how long each one is aged, what happens to the flavor as the fermentation develops, and why the process is more art than science.
This is the kind of stuff you don't learn in a restaurant. You learn it from a guy who has been doing it for decades in the same spot on the Lower East Side.
History has never tasted this good. 🥒
