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For most of pickling history, people have added spices and aromatics to their pickle brines.
在腌制这种烹饪方法出现后，大部分情况下人们都会在腌制用的盐水中添加香料和芳香植物。
Ingredients like garlic, mustard seeds, cinnamon, and cloves all add flavor to pickles, but that's not the only purpose they serve.
大蒜、芥菜籽、肉桂和丁香等配料都能为腌菜增添风味，但这并不是它们的唯一用途。
These spices all have antimicrobial properties, which could partially explain why they were added to pickle recipes in the first place.
这些香料都具有抗菌的特性，这是它们一开始就被用于腌菜的原因之一。
Dill, perhaps the ingredient most closely associated with pickles today, is also antimicrobial.
如今腌菜中用得最多的植物莳萝，也有抗菌作用。
The herb has been found in Ancient Egyptian tombs, but it was hugely popular in Ancient Rome, where it spread alongside the Empire itself.
这种药草曾出现在古埃及的坟墓中，但在古罗马很受欢迎，并随着帝国的扩张一同传播了出去。
Eventually, it found its way into Eastern European cuisine - and into pickling solutions.
最终，它开始出现在东欧菜肴——以及腌制溶液中。
Pickles were already an important part of Eastern European diets: They provided a refreshing and nutritious contrast to the heavy, often-bland foods that were available in colder months, and it was customary for families to pickle barrels full of vegetables in the fall so they would have enough to last them through winter.
腌菜已经成为了东欧饮食的重要组成部分：它们让人耳目一新，并且能够提供不同的营养，因为在天气较冷的月份可以买到的食物往往难以消化且十分清淡，东欧家庭通常会在秋天腌制满满一桶蔬菜，这样他们就有足够的食物过冬。
Dill became a common ingredient in pickle brines.
莳萝成了腌菜盐水中的一种常见食材。
When large numbers of Ashkenazi Jews immigrated from Eastern Europe to New York in the 19th and 20th centuries, they brought their pickle-making traditions with them.
19世纪和20世纪，大量德裔犹太人从东欧移民到纽约时，带来了制作腌菜的传统。
A classic kosher pickle is made with cucumbers fermented in a salt brine and flavored with garlic, dill, and spices.
经典的犹太腌菜是用黄瓜在盐水中发酵，并用大蒜、莳萝和香料调味制成的。
There are two main types of kosher pickles: crisp, bright-green half-sour pickles and the duller green full-sours.
犹太腌菜主要有两种类型：鲜绿的微酸脆腌菜和没那么绿的很酸的腌菜。
The only difference between the two varieties is that half-sours have a shorter fermentation time.
这两种腌菜制作起来唯一的区别是，微酸的腌菜发酵时间较短。
"Kosher pickles," by the way, aren't necessarily kosher.
顺便说一句，“犹太腌菜”并不一定是犹太人制作的。
Early kosher pickles may have been made in accordance to Jewish law, but today the word is used to describe any pickles made in the traditional New York style.
早期的犹太腌菜可能是根据犹太菜谱制作的，但如今这个词被用来描述所有以传统纽约风格制作的泡菜。
Initially, Jewish pickle-makers sold their products out of pushcarts to their immigrant neighbors.
最初，做犹太腌菜的人用手推车把产品卖给他们移民来的邻居。
When Jewish-owned delis began popping up around New York City, pickles were a natural addition to plates of fatty lunch meat.
犹太人的熟食店开始在纽约市如雨后春笋般涌现后，腌菜自然成为了富含脂肪的午餐肉的配菜。
And today, no matter where in the country you are, dill pickles and sandwiches are a common pairing.
如今，无论在美国的哪个地方，莳萝腌菜和三明治都是常见搭配。
As pickles became more popular, American food companies hopped on the pickle-wagon.
随着腌菜变得越来越受欢迎，美国食品公司也开始加入其中。
Heinz started selling them in the 1800s, and at the 1893 World's Fair, H.J.Heinz lured visitors to his out-of-the-way booth by giving away free pickle pins.
19世纪，亨氏开始销售泡菜，在1893年的世界博览会上，亨氏通过免费赠送泡菜徽章的方式吸引参观者来到他的展位。
The promotion was so successful that the company featured a pickle in its logo for more than a century.
宣传活动非常成功，以至于那之后的一个多世纪该公司的标志上都画有腌菜。
Some people, who are weirdos, prefer bread and butter pickles.
有些人很奇怪，他们更喜欢面包黄油腌菜。
They're made by adding something sweet to the pickling brine, like brown sugar or sugar syrup, and they generally omit the garlic that gives kosher pickles their distinctive flavor.
制作面包黄油腌菜要在腌制用的盐水中添加一些甜的东西，比如红糖或糖浆，并且通常不会放赋予犹太腌菜独特味道的大蒜。
But where does the name "bread and butter" come from?
但是“面包黄油”这个名字是从哪里来的呢？
Last time I checked there's no bread or butter in the jar.
据我所知，腌菜罐里没有面包和黄油。
Although that could be pretty good.
虽然有的话很好。
Ehh no I thought about it for two more seconds it sounds terrible.
哦，不，我想了两秒钟，听起来不太行。
It turns out it's a bit hard to pin down the origin of the unusual pickle name.
事实上，这个不寻常的腌菜名字的由来很难确定。
Some say it's a holdover from the Great Depression, when families would eat simple sandwiches of bread, butter, and pickles.
一些人说这是大萧条时期的遗产，当时的家庭会吃用面包、黄油和腌菜做成的简单三明治。
People may have done that, but if you're looking for a written record, it seems that one of the first known uses of the term came when Omar and Cora Fanning registered to trademark the logo of their product, "Fanning's Bread and Butter Pickles," back in 1923.
人们可能早就这样吃了，但如果你想找一份书面记录，最早提到这个词的地方似乎是1923年奥马尔·范宁和科拉·范宁注册的产品商标“范宁的面包黄油腌菜”。
GFA Brands, which at one point owned the company that came to be known as Mrs. Fannings, suggested that the "bread and butter" label came from a bartering system the Fannings once used.
GFA Brands曾拥有过一家后来被称为Mrs. Fannings的公司，该公司表示，“面包和黄油”的标签源自范宁家族过去以物易物的贸易体系。
In this version of the story, the Fannings traded their delicious pickled cukes for groceries, including bread and butter.
在这个版本的故事中，范宁用他们美味的腌黄瓜换取了包括面包和黄油在内的杂货。
