Maybe One More Try...

Tonight I tried Nathan’s Kosher Dills.  Maybe you remember I wasn’t crazy about the half sours.  Well, I decided to try something more traditional.  Afterall, I REALLY like Nathan’s hotdogs, so I think the pickles deserve another shot.  Well, they were okay.  Not great.  A typical kosher deli pickle.  The color was pleasing and the taste was garlicky, which I love, but they were not super crisp.  In fact, they were a little on the mushy side.  When you expect a little mushy that is okay, but when you think they are going to be snap crisp, it is disappointing.  Sorry Nathans, I will still eat your hotdogs.

I googled mushy pickles.  It seems the most common problem is over ripe cucumbers.  Some people argue there are certain breeds of cucumbers that make mushy pickles no matter when the harvest.  I wish I knew a farmer who grew pickling cucumbers.  I would like to be an expert on this.  I would argue the taste can make up for texture a bit, but if a pickle is to the true mushy state, no taste can make up for too mushy.

Tonight is the last late weeknight for me.  Claire goes back to school Friday, so I will need to go to bed earlier.  I hoped to have a pickle cocktail before summer was up but now I am too late.  I guess I will have to try my pickle infused alcohol in the fall or winter.  There is actually a drink called the Fickle Pickle.  Here is the recipe:

Quantities for one drink:

·         3/4 oz Vodka

·         3/4 oz Midori® Melon Liqueur

·         1/4 oz Crown Royal® Canadian Whisky

·         1/2 oz Triple Sec

·         Sweet And Sour Mix

• Pour the vodka, Midori melon liqueur, Crown Royal whisky and triple sec into a cocktail shaker half-filled with ice cubes
• Add sweet and sour mix to taste
• Shake well
• Strain into a highball glass, garnish with a cherry flag, and serve

As you can see there is no pickle juice in this drink, therefore, it is not exactly what I am talking about, but it is a tasty summer drink, none the less!