To many "pickle people," New York's Lower East Side represents a sort of mecca of brined cucumbers. An LES resident himself, Rick Field felt an obligation to give the people what they wanted.
These hearty, low-sodium slices are big on garlic with hints of coriander and dill, evoking the very best flavors of the legendary NYC deli pickle.
Make a PICKLE-TINI: Shake 2 oz of pickle juice and 3 oz of vodka with ice and pour into a martini glass.
Cucumbers, vinegar, water, garlic, dill, coriander, salt, calcium chloride (a natural mineral to promote crispness). Comes in a 24 oz jar.
NOTE: Produced in a facility that handles wheat, soy, dairy, peanuts and tree nuts.
(if not, how abouta ginger ale?)