Whenever I get a question like this, I feel like a confused pastry chef. It’s like we’re making these delicious pies and cakes and ice cream sundaes, and they’re awesome and everybody agrees they’re all made of ingredients we all want, and then somebody comes up and is all HEY HOW ABOUT A PICKLE ON TOP and we’re like, um, hey, welcome to the kitchen, but no, we do not think that would taste good together. And they’re like WHY DO YOU HATE PICKLES???
We don’t hate pickles, or squirrels, in a vacuum. We like creative elements that make sense together and create a tasty whole. Maybe you disagree that the goal should be creative elements that make sense together, or maybe you disagree that pickles conflict with the desserts we’re making, or maybe you feel we’re already using pickle-adjacent ingredients in our pies and sundaes and it makes no sense to exclude pickles while we’re at it. We do what we believe in our heart is the best and tastiest work we can, but maybe we’re just way off. It’s possible. (Cue people sending me hundreds of dessert recipes with pickles in them, with urls like “dillsundaesforever” and “cucumbersandvinegararegoodincakeiswear dot tumblr dot com.”)
I do think there could be some other kinds of dishes where pickles would make more sense — pickles are great, both on their own and served up in the right context. But those brined-cuke-centric dishes tend not to be what we’re cooking up most of the time. If you look at all the desserts we work on and you’re fixated on the number of pickles in them, I get that it kind of looks like we’re anti-pickle in general. Truth is, we aren’t. As evidence, here is a picture I took of an informational sign, I think from an educational center in a national park here in the Pacific Northwest. Turns out there’s a local squirrel that shares a first name with me, and it sometimes drops things on people with little warning — so clearly, we are buddies.
Hope that clears everything up.