On a recent Lunch At The Shop live, I mentioned my undying and passionate love for kosher dill pickles. I grew up eating these on hamburgers, in sandwiches and alongside roast ham. And whenever we went to Ben’s or Schwartz’s or the Snowdon Deli, I always got a giant kosher dill alongside my smoked meat sandwich.
These pickles are so good, and they’re so sour, tangy and crunchy that they’ve ruined me for any other type. The brand doesn’t really matter, but you have to buy them from the refrigerator section. The ones you buy from the shelf are not even in the same ball park (they’re processed to make them “shelf-stable”). I love the pickles from Moishes and Strubs.
I keep a large jar in the fridge at all times and add them to burgers, fried egg sandwiches, tuna sandwiches, salads Niçoise plates or just eat them out of the jar while figuring out what’s for dinner. Try them (if you haven’t already been converted): You won’t be disappointed.