Long Island’s penchant for pickles has not gone unnoticed by us. One of the first stories we covered in our 2013 digital launch was about Greenlawn’s annual Pickle Festival, now in its 35th year. Greenlawn was the home to Samuel Ballton who, in 1899, was crowned “Pickle King” after reportedly growing a crop of 1.5 million pickles in a single season. We have also profiled Pickle Me Pete, a CPA turned pickle man who will ship one of his 13 flavors, ranging from half sour to ridiculously spicy, to anywhere in the continental U.S. Fans of Horman’s Best Pickles can satisfy their hankering for a sweet Cajun or a honey mustard pickle at one of G & G Long Island’s indoor farmers markets (Massapequa and Huntington Station) all winter long. This past summer our cover story featured George Motz’s mouth-watering smoked burger. Peeking out of the toasted potato roll were Divine Brine’s Bread and Butter Pickles, my faves.
Divine Brine is the inspired line of pickles, chutneys, relishes and caponatas from chef Robert Schaefer. A committed vegetarian and a man who loathes processed foods, Schaefer started Divine Brine when faced with an overabundance of produce from his Huntington Station home garden. Years culinary training, experience and a can-do attitude yielded jars upon jars of pickles and, in 2010, Divine Brine was conceived. Since then life has been a flurry of pickle awards, pickle events and pickle markets. Schaefer’s products will be available at his very own Divine Brine outlet store in Farmingdale. With winter hours of Monday, Wednesday and Friday from 8 a.m. to 4 p.m., there is no reason to miss out on a little crunch this winter.
Divine Brine Pickles
195 Central Avenue (between New Highway and Wellwood Avenue)