WEBVTT - Short Stuff: Pickles

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<v Speaker 1>Hey, and welcome to the short Stuff. I'm Josh, and

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<v Speaker 1>Chuck's here, and Jerry's here, and Dates here. It's here,

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<v Speaker 1>it everybody, and it's time to munch and chow down

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<v Speaker 1>on the short stuff. About pickles, well, the greatest things

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<v Speaker 1>ever invented.

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<v Speaker 2>We've talked about this before. I know it makes me weird.

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<v Speaker 2>I don't like pickles.

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<v Speaker 1>Does it make you weird? I just feel sad for you.

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<v Speaker 2>I mean, I think most people love pickles. I have

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<v Speaker 2>found some support in my family, my brother's son, my

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<v Speaker 2>nephew are Noah nephew. I was about to call my

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<v Speaker 2>cousin because now he's a grown adult, it feels weird

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<v Speaker 2>to call my nephew. But yeah, Noah is married now

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<v Speaker 2>to his great wife Ellie, and they are having a baby.

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<v Speaker 2>And Ellie hates pickles just like me. Wow, And Ellie.

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<v Speaker 1>Like there's a stereotype of pregnant people wanting pickles and

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<v Speaker 1>ice cream.

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<v Speaker 2>That's true. I actually I should check back with her

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<v Speaker 2>to see how that's going. And also Ellie is equally

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<v Speaker 2>annoyed as I am with this other fact, which is

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<v Speaker 2>pickles are so ubiquitous on like a sandwich platter or

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<v Speaker 2>a burger platter or whatever that they don't even tell

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<v Speaker 2>you on the menu that they're gonna throw a big

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<v Speaker 2>stinky pickle spear on your plate to let that juice

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<v Speaker 2>infect like six of your French fries that you then

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<v Speaker 2>can't eat pickles. I tell people at restaurants, it's like

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<v Speaker 2>they're pickles, yeah, but they're on the side. I was like, please,

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<v Speaker 2>do not even include them on my plate because that

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<v Speaker 2>juice will infect either part of my hamburger bun or

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<v Speaker 2>like five or six French fries. And then I was like, cheese, dude,

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<v Speaker 2>get a life.

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<v Speaker 1>And they say, you want me to hold the pickles,

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<v Speaker 1>and you say, I want you to take the pickles

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<v Speaker 1>and hold them between your knees.

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<v Speaker 2>Oh great reference.

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<v Speaker 1>So let's talk about pickles, chuck, not just how much

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<v Speaker 1>you dislike them or how much I love them, but

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<v Speaker 1>where they came from in the first place.

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<v Speaker 2>That's right. They have been around for a very very

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<v Speaker 2>long long time. Twenty thirty BCE is when people started

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<v Speaker 2>transporting cucumbers across Mesopotamia. And that is like, as we've

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<v Speaker 2>learned over the years, like a lot of foods that

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<v Speaker 2>we have now are variations on other foods that receive

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<v Speaker 2>that variation because they were trying to preserve it or

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<v Speaker 2>transport it somewhere else.

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<v Speaker 1>Yeah, those cucumbers, So it's in dispute. Our friends at

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<v Speaker 1>Mental Floss pointed out that it's possible that what they

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<v Speaker 1>were talking about were snake melons that later people transcribed

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<v Speaker 1>or translated into cucumber, but that it wasn't actually cucumber.

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<v Speaker 1>So we're not exactly sure when cucumbers hit the scene,

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<v Speaker 1>but they did come out of the Mesopotamian area the

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<v Speaker 1>Middle East. We do know that they probably hit Europe

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<v Speaker 1>in the early medieval era, and we know that pickles

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<v Speaker 1>came before cucumbers. People were pickling things as far back

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<v Speaker 1>as nine thousand years ago, according to ancient texts from China.

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<v Speaker 1>They just weren't pickling cucumbers. They're pickling fish, they're pickling

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<v Speaker 1>pigs heads, they were pickling the heads of their enemy,

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<v Speaker 1>anything you could pickle. They were pickling their livers, yes, definitely,

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<v Speaker 1>but they just weren't pickling cucumbers yet.

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<v Speaker 2>Yeah, and that's generally what we're talking about here, to

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<v Speaker 2>be clear, is the we know you can pickle all

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<v Speaker 2>kinds of things, but you know, the old pickle that's

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<v Speaker 2>on the plate that ruins the French fries. It either

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<v Speaker 2>came from the Dutch word peckle p e k e

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<v Speaker 2>l or the German perkle p o umlaut. I'm sorry,

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<v Speaker 2>that's not an umloud. I wonder if that's a mistake.

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<v Speaker 1>Pukel. It's gotta be puckle with an umlaut.

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<v Speaker 2>Yeah, but it's a it's a little what do you

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<v Speaker 2>call that accent in French?

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<v Speaker 1>I think somebody fat fingered that one.

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<v Speaker 2>I think so, because I've never seen that in German.

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<v Speaker 2>So I'm gonna say it's supposed to be an umlaut

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<v Speaker 2>p o k e l, which means salt or brine.

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<v Speaker 2>And they use to be in the Victorian In Victorian England,

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<v Speaker 2>you know, pickles was something that you ate if you

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<v Speaker 2>had a lot of money, and they also served them.

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<v Speaker 2>They would pickle them in the house and then serve

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<v Speaker 2>them or store them rather and what's called the pickle

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<v Speaker 2>cast or c a sto r, which is they would

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<v Speaker 2>just kind of keep it as a centerpiece on the table.

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<v Speaker 2>And if you look up like an antique pickle cast or,

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<v Speaker 2>they're they're cool, they're beautiful. I don't know if you

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<v Speaker 2>saw any pictures I did. They look like sort of.

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<v Speaker 1>Like a.

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<v Speaker 2>Like a like a an oil lamp, almost like a

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<v Speaker 2>really ornate oil lamp.

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<v Speaker 1>Yeah, you know what. I likened it too. It occurred

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<v Speaker 1>to me remember those old straw holders, glass cylinder straw holders.

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<v Speaker 1>You'd pull the top and all the straws came up

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<v Speaker 1>with it and you just pull one out. Yeah, that cylinder.

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<v Speaker 1>It reminded me of that. But you would have pickles

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<v Speaker 1>instead of straws.

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<v Speaker 2>And with and with like a handle, like an oil

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<v Speaker 2>lamp handle.

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<v Speaker 1>Yeah.

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<v Speaker 2>All the ones I saw had handles at least, right.

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<v Speaker 1>And you said that the pickle caster was associated with wealth,

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<v Speaker 1>and definitely was. But I saw on a site called

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<v Speaker 1>Back to the Past Collectibles they posted about pickle casters

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<v Speaker 1>and the way they said it. Pickles themselves were typically

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<v Speaker 1>associated with rural areas. So if you were an urban,

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<v Speaker 1>wealthy person and you had a pickle caster, you're saying,

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<v Speaker 1>I love pickles. Obviously I'm not making them myself, but

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<v Speaker 1>I have staff and servants that are making it for me.

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<v Speaker 1>Check out all of my pickles. That's how rich I am.

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<v Speaker 1>So it's weird that it was a country thing but

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<v Speaker 1>in the city it was a wealth kind of thing.

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<v Speaker 2>Yeah, and I think that fancy cast or display had

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<v Speaker 2>a lot to do with that, definitely. But yeah, for

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<v Speaker 2>sure rule because you know people that farmed their own

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<v Speaker 2>stuff and canned and preserve their own things and still

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<v Speaker 2>do that kind of stuff. And you know, I've told

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<v Speaker 2>stories about my mom dragging me to the cannery when

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<v Speaker 2>I was a kid. Of course, that's the people that

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<v Speaker 2>are doing it themselves exactly.

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<v Speaker 1>You know who loved to pickle back then, the word.

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<v Speaker 2>R as far as commercial pickles that you can buy,

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<v Speaker 2>like when they became a little more ubiquitous and affordable HJ.

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<v Speaker 2>Hines What I was about to say, canned up, but

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<v Speaker 2>they were probably jarred originally. In eighteen sixty is the

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<v Speaker 2>first sort of widely available commercial pickled product. Yeah, And

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<v Speaker 2>in eighteen ninety three there was this giveaway of a

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<v Speaker 2>little pickle pendant at the World's Fair that year that

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<v Speaker 2>was apparently so popular it has gone down in history

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<v Speaker 2>as like one of the most popular marketing plays ever.

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<v Speaker 1>Yeah. I read about it in Atlas Obscura and they

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<v Speaker 1>said that the Hines booth was hidden on like the

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<v Speaker 1>second floor somewhere, and so Hines started giving out flyers

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<v Speaker 1>saying come get your your free memento. And it was

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<v Speaker 1>just such a hit. Everybody wanted a free pickle for

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<v Speaker 1>some reason, not even a real pickle, a little plastic pickle,

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<v Speaker 1>said Hines, a hunt that they were wor that the

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<v Speaker 1>floor was going to give because so many people just

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<v Speaker 1>swamped that place for so long. So yeah, it was

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<v Speaker 1>a really big deal. It put Hines on the map

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<v Speaker 1>like it as a household word.

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<v Speaker 2>Yeah, we said plastic at that thing had to be metal, right.

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<v Speaker 1>No, it was a I can't remember what they called it,

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<v Speaker 1>but it was like a proto plastic. Oh wow, crumbly,

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<v Speaker 1>weird looking. It looked like it was whittled from wood.

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<v Speaker 1>Not a pretty pickle at all. But Rubell had to

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<v Speaker 1>have it and they'd attach it to like their watch

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<v Speaker 1>chain or something like that and be like, oh, this

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<v Speaker 1>this is my Hindz pickle chotchkey that I got at

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<v Speaker 1>the eighteen ninety three World's Fair.

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<v Speaker 2>I think it's a great time for a break. Okay, right,

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<v Speaker 2>we'll be right back with a chotchkey joke. All right,

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<v Speaker 2>as promise we're back, and I promise you a chochke joke.

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<v Speaker 2>And when I was in Mexico City. We went to

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<v Speaker 2>the Leon Trotzky's house as part of the fried Calo

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<v Speaker 2>Casa Azul tour.

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<v Speaker 1>I have a feeling I know where this is going.

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<v Speaker 2>You know right where it's going, because my friend Tommy

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<v Speaker 2>and the gifts in the gift shop said look at

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<v Speaker 2>all these Trotzky chochkeys, and that became a fun thing

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<v Speaker 2>that we said all weekend. Oh, I bet We said

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<v Speaker 2>that a lot, and we said one more margarita a lot.

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<v Speaker 1>Yeah, I bet so.

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<v Speaker 2>Pickles. H. J. Hines in eighteen sixty did his thing.

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<v Speaker 2>Klausen came around ten years later in eighteen seventy, Mount

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<v Speaker 2>Olive in nineteen twenty six, and the old stork with

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<v Speaker 2>the lastic pickle is the relative newcomer on the block

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<v Speaker 2>didn't start until nineteen forty two.

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<v Speaker 1>Yeah, the stork who spoke like Graucho Marx. For some

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<v Speaker 1>weird reason, it's.

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<v Speaker 2>Because Groucho Marx was the hottest thing going back then.

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<v Speaker 1>I guess. So if you do, if you want to

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<v Speaker 1>make pickles, I've made pickles before, and I love making pickles.

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<v Speaker 1>It's like one of the like most verger things you

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<v Speaker 1>can do in your kitchen. No matter where you are,

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<v Speaker 1>and it's very very easy, depending on what kind of

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<v Speaker 1>pickle you want to make.

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<v Speaker 2>What are you doing.

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<v Speaker 1>I'm making salt brine pickles, which is called lacto fermenting,

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<v Speaker 1>because what you're doing is creating a brine that actually

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<v Speaker 1>encourages the growth of beneficial probiotic bacteria and they go

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<v Speaker 1>to town eating the sugars in the cucumbers and thus

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<v Speaker 1>preserving it, but at the same time putting out lactic acid,

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<v Speaker 1>which prevents like dangerous bacteria from growing in your pickle brine.

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<v Speaker 1>As long as your pickles are under the surface of

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<v Speaker 1>the brine, and they make little glass discs to weigh

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<v Speaker 1>them down, it's really neat. Then you can it's basically

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<v Speaker 1>put the thing in the fridge and leave it for

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<v Speaker 1>I think a few weeks, thirty days I think was

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<v Speaker 1>the was the minimum, and pull them out and you

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<v Speaker 1>have these strange tasting pickles. They don't taste like the

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<v Speaker 1>pickles you're normally used to because it's it's a different

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<v Speaker 1>way to make them than the stuff you buy off

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<v Speaker 1>the shelf at the grocery store.

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<v Speaker 2>All right, So that's the salt.

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<v Speaker 1>Brine, Yes, salt brine or lactose fermented.

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<v Speaker 2>All right, You've also got your classic dill. You're gonna

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<v Speaker 2>use white vinegar for those. And then all of these,

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<v Speaker 2>generally except for your salt brining method, have some kind

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<v Speaker 2>of vinegar, usually white vinegar. And then the spices are

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<v Speaker 2>where that particular variety of pickle get gets its flavor.

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<v Speaker 2>So in the case of a dill, you're gonna have

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<v Speaker 2>mustard seed, You're gonna have a dill obviously, hopefully some

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<v Speaker 2>fresh and some dried dill, that white vinegar, some white sugar,

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<v Speaker 2>salt obviously, and I think that's it, right, Yeah.

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<v Speaker 1>I mean, you can get really creative with pickles. You

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<v Speaker 1>can make them hot, you can make them garlic, you

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<v Speaker 1>can add whatever you want. But the basically the split

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<v Speaker 1>between different types of pickles whether you use a vinegar

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<v Speaker 1>brian or a salt brine, and the vinegar brine doesn't

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<v Speaker 1>allow for beneficial bacteria to grow, so it's not a

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<v Speaker 1>probiotic like lacto fermented pickles or kimchi or sauer kraut,

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<v Speaker 1>those are all salt brine. But the vinegar brian pickles

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<v Speaker 1>still have health benefits. They found that it actually reduces

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<v Speaker 1>or steadies your blood sugar and it can last for

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<v Speaker 1>a while. It's not just like you're eating the pickle

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<v Speaker 1>and your blood sugar's okay, and then you finish the

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<v Speaker 1>pickle and it goes crazy. It has like a lasting

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<v Speaker 1>effect from vinegar. So no matter what kind of pickles

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<v Speaker 1>you're eating, you're getting some kind of benefit from it.

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<v Speaker 2>All right, Well, you also get your bread and butter pickle.

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<v Speaker 2>That's the one out of any pickle that sounds the

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<v Speaker 2>most appetizing to me, even though I think the name

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<v Speaker 2>of this episode will be pickles. Colon how to ruin

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<v Speaker 2>a good cucumber?

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<v Speaker 1>Because I love a cukee oh, I feel the exact opposite.

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<v Speaker 1>I'm like, get that disgusting thing out of my face

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<v Speaker 1>and listen.

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<v Speaker 2>What you don't like cucumbers? No, man, I love a cuke.

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<v Speaker 1>No. It's like, how can something be tasteless and taste

0:11:57.720 --> 0:12:02.000
<v Speaker 1>disgusting at the same time. It's a mystery. Wow, I

0:12:02.040 --> 0:12:05.360
<v Speaker 1>can't stand cucumbers. Maybe a cucumber of water if it's

0:12:05.400 --> 0:12:07.960
<v Speaker 1>got lemon or basil or something in it, but they

0:12:08.120 --> 0:12:10.720
<v Speaker 1>better not be actual cucumbers floating around in it.

0:12:10.920 --> 0:12:14.480
<v Speaker 2>Wow. Okay, yeah, all right, you ever try it with

0:12:14.520 --> 0:12:15.839
<v Speaker 2>just a little pinch of sea salt.

0:12:16.000 --> 0:12:16.920
<v Speaker 1>Yes, they're gross.

0:12:17.600 --> 0:12:18.600
<v Speaker 2>You don't like them in a salad.

0:12:18.720 --> 0:12:20.480
<v Speaker 1>I don't like cucumbers at all.

0:12:20.960 --> 0:12:22.960
<v Speaker 2>That is remarkable, unless.

0:12:22.679 --> 0:12:24.360
<v Speaker 1>Again, if they're pickled, I love them.

0:12:24.600 --> 0:12:27.240
<v Speaker 2>You hate cucumbers and love pickles. I love cucumbers and

0:12:27.240 --> 0:12:27.840
<v Speaker 2>hate pickles.

0:12:27.920 --> 0:12:31.000
<v Speaker 1>We are yining yang for nothing, chuck, Well, maybe.

0:12:30.760 --> 0:12:33.640
<v Speaker 2>That's why we work. So the bread and buck bucker.

0:12:33.760 --> 0:12:38.520
<v Speaker 2>The bread and butter is the white vinegar, salt, white sugar.

0:12:38.559 --> 0:12:41.040
<v Speaker 2>I think more white sugar than the dill. And then

0:12:41.080 --> 0:12:45.199
<v Speaker 2>you've got some celery seed, some turmeric, some garlic, some onion,

0:12:45.400 --> 0:12:46.600
<v Speaker 2>and some red chili flakes.

0:12:46.800 --> 0:12:49.040
<v Speaker 1>Yeah, there's loads of sugar and bread and butter. Because

0:12:49.080 --> 0:12:52.920
<v Speaker 1>the two flavor profiles are sweet and tangy. It's a

0:12:53.000 --> 0:12:55.160
<v Speaker 1>strange combination. But if you're in the mood for it,

0:12:55.200 --> 0:12:56.839
<v Speaker 1>a good bread and butter pickle is pretty good.

0:12:57.320 --> 0:13:03.760
<v Speaker 2>And apparently the tradition ruining your sandwich platter or even

0:13:03.800 --> 0:13:06.080
<v Speaker 2>worse when they if they wrap up a pickle and

0:13:06.120 --> 0:13:11.240
<v Speaker 2>a sandwich wrapper to go like beside the sandwich, unforgivable.

0:13:11.480 --> 0:13:14.240
<v Speaker 1>I don't know what you're talking about, you know, if

0:13:14.280 --> 0:13:15.920
<v Speaker 1>you like, just like I know what you're saying. I

0:13:15.960 --> 0:13:18.880
<v Speaker 1>don't understand how it's unforgivable. It makes no sense because

0:13:18.880 --> 0:13:19.920
<v Speaker 1>pickles are so great.

0:13:21.720 --> 0:13:25.480
<v Speaker 2>That started in New York delis, specifically Jewish delis. Jewish

0:13:25.520 --> 0:13:29.679
<v Speaker 2>immigrants started in the nineteen thirties offering dill pickles as

0:13:29.720 --> 0:13:34.839
<v Speaker 2>a palate cleanser. Yeah, because that acid helps contrast with that.

0:13:34.920 --> 0:13:37.440
<v Speaker 2>You know, maybe that fatty meat sandwich you're eating and

0:13:37.440 --> 0:13:39.319
<v Speaker 2>it's got a nice little crunch to it. I do

0:13:39.520 --> 0:13:41.959
<v Speaker 2>like a crunch. But that's why I look cucumbers. They crunch.

0:13:41.960 --> 0:13:44.800
<v Speaker 2>I didn't think pickles. I thought they were less crunchy

0:13:44.840 --> 0:13:47.239
<v Speaker 2>because they're soaked in garbage.

0:13:47.480 --> 0:13:50.760
<v Speaker 1>No, that's the wrong count. You're so if you have

0:13:51.000 --> 0:13:53.600
<v Speaker 1>non crunchy pickles and you're buying them off the shelf,

0:13:54.160 --> 0:13:57.640
<v Speaker 1>they were baked or they were cooked essentially boiled in

0:13:57.880 --> 0:14:00.560
<v Speaker 1>a water bath. That doesn't actually boil, but it kills

0:14:00.559 --> 0:14:02.840
<v Speaker 1>off any beneficial bacteria that might have been in it

0:14:03.040 --> 0:14:06.240
<v Speaker 1>because it kills it with temperature, and it also makes

0:14:06.280 --> 0:14:10.640
<v Speaker 1>the pickles themselves flimsy. If you have lacto fermented salt

0:14:10.679 --> 0:14:14.440
<v Speaker 1>Brian pickles, there's your crunchy pickle. And those can be

0:14:14.520 --> 0:14:18.120
<v Speaker 1>done with little enough salt that you get what's called

0:14:18.120 --> 0:14:21.280
<v Speaker 1>a half sour, and it tastes much more like a

0:14:21.280 --> 0:14:25.320
<v Speaker 1>cucumber than a normal pickle does. So I think you

0:14:25.320 --> 0:14:26.720
<v Speaker 1>should try a half sour.

0:14:26.960 --> 0:14:29.440
<v Speaker 2>Yeah, still pickle, you know what, I'm gonna try one

0:14:29.680 --> 0:14:32.440
<v Speaker 2>because do those have vinegar at all?

0:14:33.080 --> 0:14:34.760
<v Speaker 1>No? They're salt brine as far as I know.

0:14:35.120 --> 0:14:37.120
<v Speaker 2>All right, maybe I should try that because the vinegar.

0:14:37.360 --> 0:14:39.040
<v Speaker 2>You know, I'm on record is the vinegar is part

0:14:39.080 --> 0:14:41.920
<v Speaker 2>of the problem. I don't like a lot of like

0:14:41.960 --> 0:14:45.720
<v Speaker 2>white vinegars. Yeah, and like apple cider vinegar is pretty rough.

0:14:45.920 --> 0:14:50.800
<v Speaker 2>I do like balsamic vinegars and things like that. It's

0:14:50.880 --> 0:14:55.080
<v Speaker 2>very specific. I'm You're very complex and I'm picky.

0:14:57.520 --> 0:14:57.920
<v Speaker 1>Is that it?

0:14:58.440 --> 0:14:59.920
<v Speaker 2>And that's it? And I just want to good Lord,

0:15:00.200 --> 0:15:01.120
<v Speaker 2>get real at the end.

0:15:01.240 --> 0:15:02.720
<v Speaker 1>Is that how we're going to end the episode?

0:15:03.440 --> 0:15:04.880
<v Speaker 2>Yeah, Chuck is needy and picky.

0:15:05.200 --> 0:15:10.200
<v Speaker 1>All right, Well, then short stuff is out.

0:15:10.760 --> 0:15:13.640
<v Speaker 2>Stuff You Should Know is a production of iHeartRadio. For

0:15:13.720 --> 0:15:17.920
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0:15:18.040 --> 0:15:19.840
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