In many ways this has been the summer of the dill pickle at our house. Amaya discovered how much she loves pickles at the beginning of the summer and we have tried many, many different kinds of pickles over the course of the season. We've eaten them plain: whole, sliced and speared, put them in grilled sandwiches of every flavor, tried them deep fried in restaurants, layered them on burgers, and explored the many variations from mild to hot. The clear winner at the end of the day is the classic Dietz & Watson dill pickle. It's not organic or artisan or fancy (although the brand originated in Philly so it's kind of local), what it is, is a darned good pickle.
Years Past
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