[Grant’s Pickle Works, 2533 Third Avenue, Bronx, c. 1939–1941. From the NYC Municipal Archives Collections. Click for a much larger view.]
I love the motto, the list of products, and the partly horizontal, partly vertical telephone number.
The two buildings to the right still stand. The Pickle Works has given way to a gas station.
For Honeymooners fans: “When I finish with you, there’ll be piccalilli all over Bensonhurst!”
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More photographs from the NYC Municipal Archives
Sunday, June 5, 2022
“Home of Piccalilli”
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https://m.imdb.com/video/vi3105799705/?playlistId=tt9059704&ref_=tt_pr_ov_vi
ReplyDeleteThat looks interesting. Crossing Delancey also has a heavy pickle element.
ReplyDeletenice, clear photo
ReplyDeletehere's another pickle picture
https://collections.mnhs.org/cms/largerimage?irn=10390431&catirn=11453544&return=
A pretty improbable spokesperson. But he has a good brand name.
ReplyDeletetwo more views
ReplyDeletehttps://www.urbanarchive.org/sites/f9MbeuDZU3T/Eek6fuZSJAH
https://cdm16694.contentdm.oclc.org/digital/collection/p15281coll40/id/65/rec/1
ReplyDelete"pickle works" seems to be a common phrase
My dad used to call pickle relish “piccalilli”, but I don’t think the two are the same thing.
ReplyDeleteThanks for for links, Anon. The first photo looks like a tax photo minus the watermarks.
ReplyDeletePete, the Wikipedia article about piccalilli is good reading. The line between piccalilli and relish might be a very fine one.
pickle works, everywhere
ReplyDeletehttp://www.idaillinois.org/digital/collection/nsdl/id/26/
Thanks, Anon.
ReplyDeleteAha: “In the Midwestern United States, commercial piccalillis are based on finely chopped gherkins. Bright green and on the sweet side, they are often used as a condiment for Chicago-style hot dogs. This style is sometimes called ‘neon relish’.” That’s an accurate description of what my dad was referring to. At first I was only casually reading the info in piccalilli, and didn’t read beyond the British version, which includes mustard (which my dad’s definitely didn’t).
ReplyDeleteI’ve never heard “neon relish” equated with piccalilli. It’s just bright green pickle relish. I wonder what ever possessed the originator of neon relish to come up with the idea. But it’s undeniably visually striking.
I’m going to look in the condiments aisle the next time I’m in the supermarket. If only out of curiosity!
ReplyDelete