Heard about it from my elementary school teacher in the SF bay area in the 80s. Like the only other person who's ever even mentioned it, aside from the occasional freak online. No idea it was a Midwest thing, maybe that teacher was from there.
My mom's family are only from the Pacific Northwest, and they are the only ones who are them. For decades I thought maybe we were the only ones lol. It wasn't until 2012 (at the age of like 28) did I learn that we weren't alone.
yeah it seems like this weird rare knowledge like im the only one in the room that ever heard of such a thing. thats cool there's a place in NYC that actually makes/sells one. one of these days i gotta sit down and try different types of pickles 'cause i've never tried giant slices like you got
I have only increased my pickle amount as I have refined the art.
It's also a balancing act of flavor and water content. You need the crunch of the pickle, but if you use too many, the water ruins the other textures, and is surprisingly messy
1.5 layers is the way to go. 1 not enough, 2 too moist.
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Sill considered very weird tho, lmao.
https://www.nytimes.com/2012/10/24/dining/making-a-meal-out-of-peanut-butter-and-pickles.html?pagewanted=all&_r=1&
Im going to get some vinegar and six pounds of brisket burnt ends.... Nobody else do this, I already have a shark tank pitch
It's also a balancing act of flavor and water content. You need the crunch of the pickle, but if you use too many, the water ruins the other textures, and is surprisingly messy
1.5 layers is the way to go. 1 not enough, 2 too moist.