RecipeMuncher

I’m a tough sell when it comes to pickles.  They can’t be too briny, sitting long in their salty, vinegary bath until they’re a uniform green through and through.    There has to be a garlicky brightness in their flavor, and a decent crunch each time I chew.  Sweet pickles are never an option because, well, they’re sweet, and we’ve never quite agreed with one another for any reason — not even on a hot dog at the ball park slathered in ketchup, mustard, an (...)