Now Pickling Is Popular

Pickling is the new craze, but Jews have been doing it for centuries. 

Special To The Jewish Week

“Everything old is new again.”

In the world of food trends, this has always been true: just like your mom’s bellbottom jeans, which once seemed so dated but which experienced a resurgence in popularity in the ‘90s, dishes once considered passé have come back with a vengeance: think of fondue (currently on the menu at the popular Manhattan restaurant ABC Cocina); the classic cocktail craze that’s sweeping the entire nation and pickles.

1 brisket (6-7 pounds), preferably “second cut,” a fattier, less expensive cut
Kosher salt and freshly ground black pepper
2 tbsp vegetable oil
3 large onions, peeled, halved lengthwise and thinly sliced
1 quart prepared sauerkraut, drained, liquid reserved
1 cup dry sherry
½ cup reserved sauerkraut liquid, plus more if needed
14 ripe but firm apricots, halved, pits removed (or use 14 dried apricots)
2 bay leaves
3 whole cloves
Chopped fresh parsley, for serving
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