On this episode of Dinner SOS, Chris, Amiel, and Ari of Zingerman’s Deli share tips to create the perfect half sour pickle.
ON THIS WEEK’S episode of Dinner SOS, test kitchen director and host Chris Morocco brings in contributing editor Amiel Stanek and co-owner of Zingerman’s Deli Ari Weinzweig to assist Jenny in recreating the half sour pickle of her dreams. Jenny went to Zingerman’s Deli in Ann Arbor, Michigan on a work trip almost ten years ago and had a half sour pickle that she can’t stop dreaming about.
The half sours specifically remind Ari of a fresh cucumber, intensified—there’s a light brine, not a lot of sugar, a satisfying crunch, and a lot of salt. Chris also asks for advice from Amiel Stanek, who’s a half sour pickle and home fermentation enthusiast. While they chat virtually, they simultaneously eat the famous Zingerman’s pickles.
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