Exploring the Variety of Pickles in Delis and Their Role in Sandwiches
When delving into the world of delis, one cannot overlook the importance of pickles in the culinary experience, especially when it comes to sandwiches. This article will explore the different types of pickles often served with sandwiches in delis, along with personal anecdotes that highlight the quality and variety of these traditional accompaniments.
Dill Pickles: The Classic Choice
The most common type of pickles served with sandwiches in most delis are dill pickles. These are made from cucumbers that are brined in a solution of vinegar, water, salt, and dill. This combination gives them their distinctive sour and tangy flavor, which complements the texture and taste of a well-executed sandwich. Some delis may also offer half-sour pickles, which are less fermented and thus retain a crunchier texture. For a more robust flavor, classic kosher dill pickles are a popular choice, frequently associated with Jewish delis and renowned for their strong taste.
Garlic Dill Pickles: The New York Deli Staple
In New York delis, a traditional choice is large, garlic dill pickles that are fermented in brine along with mustard seeds and bay leaves. These pickles are typically not cooked, a fact that can be determined by their light color. In many delis, these pickles are purchased in 5-gallon buckets and sliced for sandwiches. While these pickles are a beloved staple, they are not always the only option. Some delis also offer fermented pickles that have been cooked but are refrigerated in their liquid. The Claussen brand, for instance, is the largest among these, but they lack the crunch of the uncooked variety.
Other Fermented Pickles: Reliability and Convenience
Besides dill and garlic dill pickles, there are various other types of fermented pickles that may be available in delis. These fermented pickles that are cooked and refrigerated are a good alternative to raw pickles. They offer a balanced level of flavor and are a convenient option, especially for those who prefer a softer texture. Additionally, refrigerated pickles, sauerkraut, or relish are often superior to the canned variety, providing a fresh and inviting taste to any sandwich.
Personal Anecdotes: A Deep Dive into Deli Culture
My experiences in New York delis have been both eye-opening and delightful. For instance, I recall visiting a couple of delis in the city that served half-sour pickles and new pickles in addition to full-sour pickles. These pickles are generally cured in brine with garlic and other spices and are never cooked, which is reflected in their light color. Unlike some suggested, these pickles are not cured in vinegar. Often, they are served on big plates, similar to how an Italian restaurant might bring a basket of bread.
One memorable experience involved the Stage Deli in the Theater District, where they served a variety of pickles to the table, much like bringing bread. They would then charge a hefty $40 for a Reuben sandwich, but it was a damn good Reuben, and the sandwich was the size of a pit bull. Another anecdote is from 1998, when I paid $23 for a grilled cheese off the kids menu at Howard Johnson's in Times Square, escaping a sudden downpour with my little girl. This was my first trip to NYC as a grown-up, and I was surprised by the audacity to charge so much for a grilled cheese and two pieces of white bread. While there may have been chips, there were no French fries to be found, emphasizing the unconventional nature of the establishment.