Tinfoil Chef

Pickles are a long time favorite of a lot of people. They’re used on sandwiches, as a side, and as ingredients in some dishes. They’re the foundation of Pickle relish and as such are very useful in things like Tuna salad however I have ONE teeny little problem. Nearly all of this fascination is over the mighty dill.

Don’t get me wrong, I like dill pickles. Dill spears on the side, dill planks on a sandwich, dill relish in Tuna salad, Hamburger dills on a burger. However, as good as the dill is, in today’s society it seems to have eclipsed the sweet pickle to a great degree.

Take a look around in the store sometime. You’ll find shelf after shelf of assorted varieties of dill pickles, yet there will only be a very few (if any at all) sweet pickles. Oh, there’s sweet pickle relish, and there is “bread and butter chips” which are a close second to the standard sweet pickle.

Yet relatively few stores will even carry a few measly little jars of baby gherkins, never mind the bigger sweet gherkins and while you can usually find a number 10 can of hamburger dill slices, just TRY to find a can that size of sweet pickle slices (not Bread and Butter chips either, REAL sweet pickle slices!). Go ahead, I dare you! Be sure to take your lunch however, you’re going to be looking in vain all day long.

Why is it that the large cucumbers are the ones made into dill pickles and the sweet ones are only made out of the smaller things that are generally gone before you even get a chance to savor them?

Surely it’s possible to make large sweet pickles, since the difference is in the pickling process itself rather than the cucumber used. Perhaps it’s time for the sweet pickle lovers of the world to unite and demand that we get the recognition of having larger containers of larger pickles for once.

Technorati Tags: dill slices, pickling process, sweet pickle slices, sweet pickles, hamburger dill, dill chips, dill relish, sweet pickle relish, cucumbers, dill spears, dill pickles, pickles

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