The People's PickleMADE BY RICK'S PICKS IN NEW YORK, NEW YORK
GEORGE MOTZ SAYS...
“Dill is the right flavor profile for burger pickles. Bread and butter pickles are too sweet. Your pickle should fall in the mustard/vinegar category, because you’re likely already adding other sweet elements, like caramelized onions. Layer the pickles between the burger and the bottom bun to create a juice ‘barrier.’”
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.
tip of the tongue
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.