The Pickle Guys: Pucker Up on New York’s Lower East Side

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Pickle Shop New York City

Seemingly every farm-to-table restaurant has introduced a pickling program as a way to prolong the seasons, but in New York’s Lower East Side, they’ve pretty much had that concept covered by the early 20th Century, if not before. A relative “newcomer” to the pickling game is Alan Kaufman, who 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.


Pickles New York City
Kaufman continues to barrel cure pickles under the supervision of Rabbi Shmuel Fisheli.

Pickles New York City
They offered seven different types of pickled cucumbers, including new (1-5 days in brine), a crunchy green cucumber…

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

Pickles New York City
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 an outpost in Coney Island. In either place, you’re encouraged to pucker up.

The Pickle Guys: Pucker Up on New York’s Lower East Side

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Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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