Pickles reached new heights of popularity in New York in the last ten years. Recently, though, I’ve been in a terrible pickle of my own over the cost of my favorite local ferments. $8-12 for a jar of Rick’s Picks or McClure’s (technically a Detroit native) is obscene. While the idea of supporting local LES establishments was novel the first couple times, and most certainly delicious, these “hand-packed” gourmet varieties have gotten outside of my condiment budget (and out of control). Barrels of Guss‘ have cropped up everywhere in the LES from Spitzer’s Corner all the way to Whole Foods. Although they are cheaper, I can’t stomach their yellowy complexions and bloated, rubbery skin without the slightest impression of crunch. Travesty.

Even though I may not eat them together, my love for pickles and ice cream could rival even the most demanding of pregnant women. I’m a spear lover myself, as well as a recovering bread & butter devotee. I have always been a sour, salty, and crunchy girl, and years ago abandoned the potato chip fix happily in pursuit of pickles. Spicy or garlic spears are my favorite, hence the pickle (Exhibit A: McClure’s Spicy, and Exhibit B: Rick’s Picks Garlic Dill). Making pickles at home hasn’t become a standard part of my repertoire (uhm, comfort foods are supposed to make themselves, right?) but eating them has, so local gourmet brands are the closest to homemade. And yes, nothing beats homemade.

Last year Bob McClure gave me a little tip that has taken a while to sink in: reuse your pickle juice. Brilliant. From the mouth of the pickle man. With the bounty of Asian burpless cucumbers I’ve been getting both from my CSA and farmers’ market (check Yuno’s Farm in Union Square), I’ve been reusing like a champ (it takes a while to run out of juice). The cucumbers’ tiny compacted seeds, vibrant green exterior, excellent crunch, and slightly sweet taste are the perfect “quick pickle.” While not a strong as the originals, after a couple of days they are delicious, super crunchy and lively versions of their former selves. Great on sandwiches, as a snack to kick the heat, or diced and put in salads, value has been restored to the New York gourmet pickle proposition.

Some people drink pickle juice to replenish their electrolytes from a sweaty run up and down a field. While the juice helps replenish sodium and chloride, it can overdo it and is also lacking in magnesium, potassium, and calcium, and phosphorus. Still, pickles rule for hangovers. I have also been putting pickle juice in salad dressings, salmon spread w/ capers, and other briny, juicy yummy things.

Pickle Day is October 4, 2009. Be there.