The sweet and spicy “float trip pickles” combine the crunch of a dill slice, the savory taste of Grandma’s homemade sweet pickles, and the sassy heat of jalapeños.
Float Trip pickles and jalapeños are eaten plain, as a topping on a lettuce salad, on sandwiches, and with steaks and burgers. The jalapeños are also chopped and put in baked beans, corn, and scrambled eggs with sausage. In the early years, the “float trip pickles” were made only once a year for the float trip, similar to cooking a turkey only at Thanksgiving. However, as family and friends had occasion to try the “float trip pickles”, requests were received to produce them more frequently.