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How Did The Pickle Become A Jewish Food Staple?

JL;DR SUMMARY Pickles have become a beloved staple in Jewish cuisine due to historical and practical reasons. A way out west there was a fella, fella I want to tell you about, fella by the name of Jeff Lebowski. At least, that was the handle his lovin' parents gave him, but he never had much use for it himself. This Lebowski, he called himself the Dude. Now, Dude, that's a name no one would self-apply where I come from. But then, there was a lot about the Dude that didn't make a whole lot of sense to me. And a lot about where he lived, likewise. But then again, maybe that's why I found the place s'durned innarestin'.

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Tags

KosherJewish CuisineNew York CityEastern EuropeFood HistoryImmigrantsPreservationDelisPicklesPickling

Places mentioned

New York City, New York, United States
"Those trend-setting Jewish pickle makers of New York City used garlic and dill in salt brine, no vinegar necessary."
Lower East Side, New York, United States
"I think of a time when Jewish pickle vendors hawked their wares on the streets of the Lower East Side."
Russian Federation
"but they did take pickling with them from Russia to warmer, more moderate climates."
United States
"but just as they did with bagels, Jews took the culinary tradition of pickling to America and made it their own."
Poland
"Its an Ashkenormative love story that begins in Eastern Europe."

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This item was indexed and curated by Cairo, JL;DR's web crawler.
Cairo Item ID 53623
Cairo Source ID 35
Retrieved 2025-06-07 05:36:30 UTC
Curated 2025-06-07 08:31:19 UTC