For Day 3 of Pickled Around the World in 10 Days, we’re moving from Mexico and Japan to the briny heart of the Jewish deli: garlic dill cucumber spears. These are the pickles that snap when you bite them, flood your mouth with garlicky, dilly brine, and instantly make a sandwich taste more like aContinue reading “Eastern Europe & the Jewish Diaspora“Kosher‑Style” Garlic Dill Spears: Deli‑Counter Crunch in Your Fridge”
Category Archives: Pickled Around the World in 10 Days
Kyuri Asazuke: Japan’s Quiet, Everyday Pickled Cucumber
If Day 1 in our “Pickled Around the World in 10 Days” series was all about bold, vinegary heat in Mexico, Day 2 is a deep breath in. We’re touching down in Japan, where pickles are less about punch and more about balance—about creating a calm, refreshing counterpoint to rice, soup, and simply seasoned dishes.Continue reading “Kyuri Asazuke: Japan’s Quiet, Everyday Pickled Cucumber”
Mexican Escabeche: Pickled Heat for Every Taco Night
If you’ve ever bitten into a taco and crunched through a spicy carrot or jalapeño on the side, you’ve probably met escabeche. In Mexico, these pickled vegetables are as common on the table as salsa, showing up with tacos, tortas, grilled meats, and even breakfast eggs. Escabeche began as a vinegar‑based preservation method in theContinue reading “Mexican Escabeche: Pickled Heat for Every Taco Night”
It's Nicky Lynn 