Bubbie’s is the supermarket brand that tastes closest to what my grandmother made. No vinegar!
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I like their bread and butter pickles. Sadly, half-sours, because they keep fermenting, have to be snagged young, from a cold case these days. And consumed quickly!
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I’ve had some remarkably good pastrami from unexpected places. Good sour rye bread is another challenge. Maybe the bakery inside the kosher supermarket … if they bake their own.
Another vanished treat - rye sticks/rolls topped with salt crystals.
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If you’re ever in Berkeley, CA, go to Saul’s. They have excellent half-sours - my favorite there!
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Delis here used to always have a bowl of pickles on the table. And a fine dining restaurant, whose owners started out during the 30s with a deli, always provided a bowl of deli pickles right on that white table clothed table. Incongruous, but much loved.
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Well, it’s only a three hour drive from here to Houston where Three Brothers Bakeries offers sour rye, salt sticks, and plenty of other goodies. I used to be able to walk there. I often did. Fortunately, I was much younger and burned a lot more calories, including those burned by commuting to work downtown on my bike.
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Great half-sours at DiBruno’s in Philly. Just sayin’.
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I see plenty of non-IC shoppers do the same, TBH.
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Yes, I forgot, the proper term is salt sticks. I have just looked all over the local interwebs to see if anyone makes them anymore. No luck.
And I looked up Three Bros. The salt sticks aren’t offered anymore, nor are their wonderful bialys. 
Bialys - no one does them here, either. I sent some from Russ and Daughters as part of a smoked salmon care package; the only other ones I’ve seen recently were frozen. I love bialys.
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Yup. But you know the IC shoppers because of the phone concentration and the speed with which they move. Either way, I have no problem moving their carts…like well out of the way into the next aisle. 
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In case anyone else was too proud to ask…
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Because they continue to ferment in the jar, this is why you need to buy them at a place that has a fast turnover of stock. In the Wegman’s I frequent, the Ba-Tampte half sours look identical to the regular Ba-Tampte garlic dills. No bright green because they’ve been sitting in the refrigerator case, unsold, for too long.
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Makes total sense, and is in fact my pickle memory! Now I want to make some!
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My mom made some once, at the behest of my dad. She didn’t do it again. 
I wonder what became of the crocks …
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I’m surprised that the half-sours with vinegar continue fermenting quickly!
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There was really good threas 100 yeaes ago on CH about making half sours.
No guarantee bur let me know if you’d like me to rummage around my hard drive for it
I don’t have an inch of space in my apartment to spare for pickles! My mom had sn entire basement1. But TY; perhaps others here would be inspired!
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The Ba-Tampte ones don’t have vinegar! They’re actually pretty good.
