Seemingly every farm-to-table restaurant has introduced a pickling program as a way to prolong the seasons, but in New York City‘s Lower East Side, they’ve pretty much had that briny concept covered by the early 20th Century, if not before. Alan Kaufman is a relative “newcomer” to the pickling game. He worked for Ben Guss (of Guss’ Pickles) before launching The Pickle Guys in 1981, around the corner from Kossar’s Bialys and the Doughnut Plant.

The Pickle Guys continue to barrel cure pickles under the supervision of Rabbi Shmuel Fisheli.

Kaufman offered seven different types of pickled cucumbers, including new (1-5 days in brine), a crunchy green cucumber…

…to full sour (1-3 months in brine), leading to pungent, muted color on the cukes.

They also had quarter, half, three quarters, horseradish, spicy and spicy sour varieties, plus barrels of pickled okra, tomatillos, brined olives and many more vegetables.

If the Lower East Side is too centrally located for you, The Pickle Guys also operate a Coney Island outpost. In either location, you’re encouraged to pucker up.