A shtickle pickle is pure poetry - and it rhymes as well. A little pickle, be it cucumber, gherkin, beetroot or olive, gives a person an appetite, as well as something to kick-start the taste buds. Pungent, salty, spicy and savoury, they are a must-have with all deli meals, as well as handy little morsels to nibble when the hunger pains start coming two minutes apart.
If the cucumber is the king of pickles, then the royal palace must be a tiny little pickle shop in New York’s Lower East Side that opened in 1910. One step inside Guss’ Pickles, and it immediately clears the sinuses.
Pick from sauerkraut, green tomatoes, new pickled cucumbers or ones in all degrees of pickled perfection: sour, half-sour, quarter-sour, sweet and sour, sour and sweet.
Guss’ Pickles now have competition from The Pickle Guys, but whichever pickle you pick, just ask yourself – where would the sandwich be without the pickle? There’s no answer to that.
