Glucose-fructose and sugar in the ingredients makes for one gross pickle!!!!

Gundelsheim pickles are made in Gundelsheim, Germany.  The company, founded in 1920, has manufactured gerkins, fruit, other vegetables, vinegar and mustard.  Their pickles are hand picked, barrel fermented all natural pickles.  Tonight, I had a crunchy dill.  The thing I learned from tonight’s pickle, even though the label says dill, read the ingredients.  This pickle was much sweeter than I expected.  Way too sweet!  According to Gundelsheim’s website, they use a sweet-sour brine.  I tasted no sour and it needed sour.  On top of this way too sweet taste, I did not like the texture.  I am aware pickles have bumps.  These bumps reminded me of wrinkles.  Pickle skin should not resemble elderly people skin.  I really feel badly that I don’t like these pickles, because the pictures of the town are really cute.  Here is a link to the town website:  http://www.gundelsheim.de/rundum.html.  If you are looking to take a trip to a town that is famous for pickles and is in Germany , this might be a good one.  Although, I actually advise against eating the pickles!  I did a little research and at least 10 other German brands are sold in the U.S. so I am going to try some of those before deciding which pickle village in Germany I am going to visit.

Tonight, I would like to introduce Super Pickle.  Super Pickle is the official mascot of the gerkin gal blog.  I was given super pickle sometime in middle school.  You may say, oh, that is why he is missing an eye and his nose is frayed.  Sadly, that is not true.  Super pickle was busy being a respectable super hero until he met my son Jacob.  I am unsure what Jacob did to Super Pickle, all I know is that Super Pickle looks closer to his age now.  So let’s everyone give Super Pickle a warm welcome.  He is going to be my companion the rest of this journey.  What does this entail for him?  I am unsure.  I guess that is part of the journey.  If I haven’t proved that I have too much time on my hands because I am writing a blog about pickles, this has to seal the deal.  Now I am committed to figure out how to work in a six inch stuffed pickle every once and awhile.