Pickles that pack a punch
Whiskey-brined cukes from Brooklyn Brine Co.
Mon Oct 11 2010
The classic deli full-sour will never go out of style, but we're raising our glass to a new kind of pickle—one that could double as a nightcap. Meet the spicy Whiskey Sour Pickle from Brooklyn Brine Co.: fat Kirby cukes spiked with McKenzie rye whiskey from Finger Lakes Distilling and chipotle peppers grown upstate. The creation is striking a chord with locavores and boozehounds alike—it's a pickleback you can literally sink your teeth into, with a deeply satisfying crunch. And while most of the alcohol is cooked off when the brine is boiled, we can still taste the rye's hot, oaky bite, given extra oomph from a hefty dose of caraway seeds in each jar. Brooklyn Brine cofounder Shamus Jones says they'll be ramping up production in coming weeks, as the company moves from a rented Greenpoint kitchen to its own space in Gowanus. In the meantime, race over to retailers like Murray's Cheese (254 Bleecker St between Sixth and Seventh Aves, 212-243-3289) andThe Brooklyn Kitchen (100 Frost St at Meeker Ave, Williamsburg, Brooklyn; 718-389-2982), who've been selling out of jars ($10--$12) faster than you can say, "Another round, please."