I'm not even the only one schilling pickles on the internet these days. Evidently, refrigerator pickles are hot right now. Lady Gouda's making bread and butters. Emily Style is making dills. Clearly this means that they are the new, hot, in, thing. I'm never on trend. This might be a first. I shall revel in it.
Also, remember the poor forgettable loser in the pickle playoffs? The poor asian pickles? They know their audience. Understanding my natural procrastination instincts are especially strong when it comes to throwing out food, they lurked in the batch of my fridge for a week. I thought they were just peeking around the condiments feeling sorry for themselves, but really, they were gathering spice. Ryan was on a snack-seeking mission and poking around the back of the fridge and there they were. I don't know if it was desperation or optimism, but he popped a pickle. It was nice and fiery. Happy pickle. He finished the jar in a single sitting. I still wouldn't say they were the best pickle option, but if you like things hot, let a batch sit awhile, you won't be sorry.