Throwback Thursday: From the Vine to the Brine

It takes a sour woman to make a good pickle—or so writes Michael Chabon in his novel, The Yiddish Policemen’s Union, clearly oblivious to the pleasures of Horman’s Best Pickles and the not-at-all-sour young man behind them. Of course, our own Jeanne Hodesh is better informed, having spoken with Nicholas Horman himself back in the summer of 2009.

HormansPickles_CourtesyOfCayugaStreetKitchen

It takes a sour woman to make a good pickle—or so writes Michael Chabon in his novel, The Yiddish Policemen’s Union, clearly oblivious to the pleasures of Horman’s Best Pickles and the not-at-all-sour young man behind them. Of course, our own Jeanne Hodesh is better informed, having spoken with Nicholas Horman himself back in the summer of 2009.

“Horman’s own family has been making pickles for three generations,” she writes, “and there’s no question that he and his cousin Ron will take over the family business when the moment presents itself. While his dad and uncle continue to supply deli chains and look ahead to the development of a jar line that will stock supermarket shelves with their well-recognized kosher dills, Horman is cutting his teeth on a scaled-down operation, Horman’s Best Pickles, an artisanally crafted line that has been gaining a steady following over the last six years at markets on Long Island, in Manhattan and Brooklyn.”

Horman has also found a following at the Riverhead Farmers Market, now set to go year-round. “People are really pumped about supporting local vendors— especially those that center around food——it brings volume back into the community,” Horman explains. “It’s about the content of your experience, and young people have a hunger for that.”

Have a hunger to read more about Horman’s Best? You can read the rest of the sour story here.

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Meghan Harlow

Meghan is the editor of Edible East End and Edible Long Island.