One of the most appealling characteristics of a good pickle is the crunch. A squishy, slushy pickle doesn't have the same appeal. For proof try some Branston Pickle and compare it to the smooth version they produce. Without crunch it lacks something.
I don't know why crunchiness should be so enjoyable. Is it to do with the sound, the sensation or the texture? But crunchiness is part of the enjoyment of pork scratching, apples, radishes and pickle.
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