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Pickle masters meet potato chip vets for a briny snack sensation
Anyone familiar with McClure’s pickles or our favorite Bloody Mary mix will like where the two brothers’ fascination with pickles has led them now. Drawing on the flavors of the tasty brines that started it all, the latest to get the McClure treatment are bags of crunchy potato chips.
Detroit’s veteran snack food company, Better Made, provided the perfect chips as a base and McClure adds their blend of spices that pack the potatoes with their distinct punch of pickle flavor. Sprinkled with the right amount of mouth-watering seasonings the chips trick your tongue into tasting zesty pickles before dissolving into the savory potato taste.
It’s not just the flavors that reflect McClure’s specialty product, but the crinkle cut also evokes the playfully familiar form pickles often take. The chips are certified vegetarian, vegan and Kosher and are trans fat-free. Each bag features McClure’s standard bold graphic and is color coded according to flavor—red for spicy pickle and green for garlic dill pickle.
Look out for McClure’s potato chips in mid-July 2011 locally in New York City and Detroit. Ohio and other pickle-friendly locations will follow, and will be available in online shop in August 2011. Prices are around $1 in Michigan and $1.75 elsewhere for a 2.5 oz bag.
All photos by Cool Hunting
For this video we visited our friend Tim‘s grandma, Yu Um Chon, at her home in New York where she showed us how she makes Kim Chee. As one of dwindling numbers of Koreans who still make the spicy pickled staple themselves, she explained that everyone has their own recipe and walked us through hers (including the addition of artificial sweetener to cut down on sliminess).
1 Napa cabbage
1 Korean (or daikon) radish, cut into matchsticks
1/2 C ground Korean hot pepper
1/4 C Korean salted shrimp
1 bulb of garlic, finely minced)
1 (three-inch) piece of fresh ginger root (minced)
1 bunch of scallions
salt and sugar to taste
Dissolve about six tablespoons of sea salt in a large bowl of water (about a gallon), add the cabbage, and let it soak in the salt water overnight, rubbing the salt on the cabbage a few times.
Remove the cabbage from the salt bath, drain, and rinse.
Combine all ingredients with the shredded radish in a large bowl. Season with salt and sugar to taste.
Layer the radish mix in between the cabbage leaves, place into a large glass or other non-reactive container, and allow it to sit for two to three days.
*All amounts are approximate and can be varied according to your preference!
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