29 Nov 2010, Posted by admin in EAT + DRINK, 0 Comments
Foraging through my mom’s pantry is a veritable playland of edible splurges (Saba? You have saba?!), or simply everyday eats that I have yet to taste. Like these Sechler’s “candied sweet dill pickles” (their oxymoron, not mine). Actually candied sweet dills is a pretty spot-on description, as they really are teetering somewhere between the sweet and dill sphere.
Meaning they’re definitely sweet, but in a fresh sort of way so you don’t forget that these are pickles. That turmeric gives them a little peppery spice, and it tastes like there may be a dash of cinnamon among those “additional spices” that the Sechler family has been tossing into the mix for more than 85 years in Indiana.
Dill pickles were the first to be jarred by Ralph and Anna Sechler in the 1920s and 1930s, but it was these sweet pickles that launched an impressive array of candied pickled fruits and vegetables in the Sechler lineup over the years — orange peel, raisins, cinnamon apples. Candied, sweet, dill, whatever they are, these are some good pickles.