Brine and Dine

The big electric billboard illuminating the backside of Silliman’s ID-checking counter has historically never been more than an eye sore. That is, however, until November 8th when, from the very back of the dining hall, I saw a blurry version of an infographic with an image of a pickle on it.

My eye sight is certainly nothing to write home about. I often wave at the wrong people as I walk past, thinking I know them until I am one foot away. So, before I exited the dining hall, to make sure it wasn’t a sick trick my brain was playing on me, I stopped by the counter waiting for the sign to pop back up. When it finally did, I read the glorious words: “Brine and Dine! November 14th, Celebrating National Pickle Day.” I practically shouted, definitely swatted the person standing to my left, and maybe shed a few tears while saying “this, this right here is my why Yale”.

Maureen, general manager of Silliman dining hall, overheard my outburst. She excitedly told me all about the dining hall’s preparations for the event. She explained that the vegetables– cauliflower, garlic, asparagus, green tomatoes, beets, peppers and multiple forms of cucumbers– had been in the brine for a week already and would be there for another as we awaited the national holiday. For lunch there would be fried pickles with dill aioli, and dinner was a normal meal but with an EXTENSIVE pickle bar. 

Naturally, my plans for the following Friday had been cemented. I needed to attend the festivities. All week, I not so patiently waited for the day. Dinner time rolled around, and I was off. I filled my red and white checkered paper tray with ALLLL of the pickles imaginable. 

Look, I consider myself well-versed in the pickle-sphere. I wouldn’t say I’m a pickle-snob, but “pickle connoisseur” isn’t far off. That being said, I am definitely equipped to handle an honest  review of Brine and Dine. These pickles varied in their rankings. The beets felt a little off texturally, and asparagus, in any form, has never been my favorite. The persian cucumber and green tomato stole the show for both texture and taste. Were these the best pickles I have ever tasted, maybe not… But based on the commitment to the observance of the holiday, I give Brine and Dine a 10/10.