I checked out the Strub’s site. Those pickles sound really really good.
When I read the part that says:
Strub’s pickled products have been prepared in accordance with Kosher dietary laws and are certified Kosher under authority of the Jewish Community Council of Montreal, COR (Kashruth Council of Canada), Toronto...
I thought, hmmm, wonder if their pickles are similar to the old timey Jewish pickles they used to sell when I was a kid.
We would go into a delicatesson, and all the way in the back were these humongous wooden barrels, filled with Jewish pickles and brine.
Attached to the barrel was a long metal chain on the end of which was a pair of tongs, with which to fetch out the ones you wanted.
And next to the barrel were the long narrow bags, in which you would put the pickles.
Oh how we LOVED, just loved those pickles, to eat alongside our deli sandwich!
Thanks for the memories your post prompted, Judy!
I have to tell you a little story.
A few years ago, my daughter (she’s a magnificent cook and tries anything) made her own fermented dill pickles in a crock. She kept it in the kitchen in a dark corner (but I don’t think it was cool enough) and checked them regularly.
I was there when she opened them and there was a maggot floating on top of the brine. She said, “Oh, looks like they’re ready, and put them into jars.”
I didn’t really want one, but she insisted I try them to see if they turned out. Lol best dill pickle I ever ate. Even better than Strub’s. For some reason, she never bothered to make the fermented ones again....just makes regular dill pickles every year.
We used to have a store with those barrels as well. They also had a barrel full of sour cabbages, as we often made cabbage rolls with sour cabbage (fermented) rather than fresh. Yummy.
Thanks for the memories!!!