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Brine & Dine
Rate the pickles. Judge the bars.
Welcome, pickle enthusiast. 🥒
Some people chase Michelin stars. You chase the perfect briny crunch. Brine & Dine exists for people who genuinely appreciate when a bar puts real thought into the pickle situation.
The best pickles in the world are the free ones that appear beside your pint, unannounced. We've made it our mission to find them, rank them, and honour them.
🥒 True pickle history
Pickling dates back over 4,000 years to ancient Mesopotamia. Cucumbers were first pickled in the Tigris Valley around 2030 BCE.
Sailors on long voyages — including Christopher Columbus — brought pickles to prevent scurvy. He reportedly grew cucumbers aboard his ships for this purpose.
Americans eat around 20 billion pickles per year — roughly 9 pounds per person. Over half are dill pickles.
Cleopatra reportedly credited her beauty to a diet that included pickles. Whether or not that's true, we respect the commitment to brine.
📜 Words of wisdom (totally real quotes)
"The quality of a tavern may be judged entirely by the quality of the pickle it sets upon its tables, free of charge."
— Cornelius P. Thistlewood, 18th Century Innkeeper & Brine Advocate
"I have visited forty nations and tasted the brine of each. None compared to the humble Canadian bar pickle, which appears, inexplicably, beside every pint."
— Prof. Gertrude Moorfield, Comparative Fermentation Studies, Edinburgh, 1923
"A soggy pickle is a broken promise. A crisp one is a handshake with God."
— Harold Fenwick, Travelling Salesman & Amateur Pickle Philosopher, 1887
"In my years of study I have concluded that the spear is the superior cut. This finding is not up for debate."
— Dr. Beatrice Salton-Voss, Journal of Applied Brinology, Vol. 4, 1951
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