You will never find a cucumber, cooked, fresh or pickled, on an Italian menu. For some strange reason, Italians believe cucumbers have a near lethal effect on the digestive system. Oh, well, that only means more cucumbers for the rest of us. Cucumbers make a very superior cold soup, perfect for summer. Cucumber slices with lemon juice and dill are perfect with many German and Scandinavian dishes. Chopped cucumber (and radish) should always be added to cold beet borscht or cold sorrel soup (schav). Chopped cucumber, radish, scallions, lemon juice are added to Greek yogurt in order to make the Indian salad, Raita, which can cool down a blazing vindaloo curry. Cucumber slices with sour cream (or yogurt) and lots of dill is a happy companion of cold poached salmon. These are a few of the good things HG does with fresh cucumbers. But, it is when art is applied to cucumbers, the vegetable becomes a pickle, and few things in life are better than a good pickle. Sour (and half sour) Jewish pickles with their inimitable dill and garlic taste, are the necessary accompaniment to pastrami, corned beef, chopped liver and a host of other kosher (or kosher style) delicacies. French cornichons are a delight to consume with country pates, saucisson and other masterpieces of French charcuterie. Slightly sweet “bread and butter” pickles (the Bubbie’s brand is the best) are nice with sandwiches. In HG’s Bronx youth, the hungry lad evinced a passion for pickles. HG bought them straight from the barrel at the “appetizing” stores that were a fixture in all Jewish neighborhoods. HG never ate popcorn at the movies. Instead, HG munched a pair of sour pickles. Tasty. Healthy (low in calories). Cheap. They cost a nickel in HG’s youth.
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