Why do all the best pickles in the world have to be GREEN? Can't just ONE kind be a bright pink color? It hardly seems fair that good pickles all must dress like they are enrolled in a military school. Puckery dill, sweet-sour horseradish, sharp watermelon rind- all wonderfully and variably flavorful, but when will one of them stand up for itself and declare its individuality?
Trustpilot
5 days ago
1 day ago
