I don’t want a pickle
I just wanna ride on my morotcycle
And I don’t want a tickle
I’d rather ride on my motorcycle
And I don’t wanna die
I just wanna ride on my motorcy…cle
I used to like all pickles, until suddenly a couple years ago most of them started smelling absolutely repulsive to me. I still like the kind in not-green brine that you buy refrigerated (at least claussen and bubbies- I can’t think of any other brands like that ). No idea what happened.
@conandlibrarian I never gave my distaste for pickles much of a second thought until watching “Man v. Food” and I realized that not only would the volume of food stop me, but I couldn’t even attempt the ones for burgers (which are one of my favorite meals) because every last one included pickles and you had to face the challenges “as is”.
@awk I make my own pickled jalapeños. They are great. In fact, I am recently out of them and need to make more, but the various groceries around me have not had enough nice ones to do what I need (no point in making less than about 5 lbs at a time).
Take regular hamburger sliced dills (gallon jug), empty into large bowl. Put back in jar with 4lbs of sugar and a 5oz bottle of Tabasco. Alternate slices, sugar and a sprinkling of tabasco as you refill jar. Then pour juice in until jar is full. Store in fridge for a week or so. Enjoy.
@moonhat The one I had was pickle chips in a lime pickling solution- tasty but not for everyone. Check out your local farmer’s market or similar place to get some.
@moonhat My Mom made lime pickles with the cucumbers that were too big to be sold to the pickle manufacturers so we could get them for free at the pickle shed. We would slice them length-wise and remove the seeds, She did some magic to them, probably while I was playing in the woods or sleeping (I think soaking them in a lime (not the fruit) solution for a while) then would put them in quart jars and pour a hot vinegar and sugar mixture syrup over them. They would get lids and rings then into the pressure cooker they’d go for a nice bath. If they came out soft but still with a snap to them they were awesome, otherwise just divine.
@PocketBrain There is nothing about okra that is awesome, except the flower. They have a beautiful flower, when it wilts the plant should be pulled from the ground and burned. The ashes should then be mixed with salt (kosher, of course) and spread upon rocky ground. But you do you. My wife, bless her heart, loves okra. There’s no accounting for taste.
@ELUNO They put their take-out in a plain brown paper bag. The bag is soaked through with oil by the time you get it home. A heart attack in a bag but it is sooooo good!
@RiotDemon Yes! I love thicker fries that are crunchy on the outside but soft on the inside. BK>McD
And yes, steak fries are the best. I loved Red Robin fries.
/image red robin fries
@capguncowboy When I was a child (note I didn’t say when I was growing up - never grow up) my evil step-mother would serve us peanut butter sandwiches with sweet / bread and butter pickles. I actually liked them.
My favorite is definitely half-sour dills. Still crunchy, fresh tasting, not too overpowering. I always find them in the refrigerated section of the supermarket. Mmmmm… I need to go get a jar!
@irishbyblood it’s in by the deli I’ve had a few different brands. Sometimes you have to request it. But the latest brand carried by my local supermarket is Dietz & Watson
I used to love the barrel cured kosher sour pickles at Wolfies, then at Rascal House on Miami Beach. Since they went out of business, can’t get that kind any more.
Kalamata Pickles.
When I finish a jar of Kalamata Olives, I slice up cucumbers or onions and put them in the olive brine. They’re ready after a week in the fridge.
The onions are great in salads.
@compunaut The olives I get are very salty. In fact, I’ve had to add sugar to the juice to cut back on the salty flavor. I believe the liquid in the jars are primarily red wine vinegar and contain very little oil.
My all-time favorites were made in-house by the now-defunct Rumpernook Deli in Fair Lawn, New Jersey. These days, that’s still my favorite style - crispy kosher dills with dark skin and pale flesh, heavy on the garlic and peppercorns. Claussen brand is a good example, and the best I can find in my part of the country.
Batampte half sour dills. Nothing else even comes close. Available in the refrigerator section of your local Public. Or on the table of any deli worth their yarmulke.
Oddly. I just went to the store about 30 minutes ago, one of the four items I buy, that I hardly ever buy, was a container of sliced kosher dill hamburger pickles.
There was a sort of local pickle company that might be defunct now. I first tasted them at a pirate festival years ago. They’re called pirate pickles. I always wished I could figure out how to make them. I tried to look them up and the only description I could find was this:
“There are no preservatives, nothing but salt and vinegar,” said Ferrell. The sodium level is also lower than standard fare. The crisp, raw pickled cukes are packed in fresh Florida spring water, and the secret is in Willis’ grandmother’s spices."
They came in two flavors, spicy or garlic. I loved the garlic ones. So whatever you’d call that type of pickle. Garlic and fresh? No idea.
The other pickle I like is this sweet and hot pickle from a bbq place. Unfortunately, they are way too hot for me. They taste great, but then they burn my throat. If they made them without the hot, they’d be perfect. I can only eat a few slices at a time.
I love pickles of all kinds. American pickles usually mean cucumbers, so I’ll start there. The top is the Claussen kosher dill halves (I grew up on them). Any dill pickle as long as it’s crunchy. The hamburger pickle slices that you can only get at fast food restaurants (very different than sliced pickles in the jar at the grocery store, though I did find “fast food style” chips once at Kroger- store brand). Sweet pickles, sweet & spicy pickles, pickled veggies other than cukes, such as carrots, cauliflower, onions, etc. (especially the sweet & hot variety). Asian pickles and ferments, Indian-style pickles and chutneys (and British versions thereof). Sauerkrouts, kimchi and related Korean ferments, Japanese-style pickles… Really, I’m into all kinds of preserved foods. We have an amazing selection of pickles and olives on the olive bar at work, so I get to try new things everyday Oh, and dill pickle flavored potato chips is awesome. When I was a kid, I used to buy those 5 cent packets of pickle salt you can get at the gas station to sprinkle on my popcorn at movie theaters instead of that popcorn grease they pump on it…
I know what @MrsPavlov’s favorite pickle is . . .
@Pavlov See, you can be dirty without getting dirty.
@Pavlov Baby Gherkins, right?
I don’t want a pickle I just wanna ride on my motorcycle
@thismyusername Darn it, I watched this then all of Alice’s Restaurant!
@PocketBrain You can get anything you want.
@PocketBrain Craving a home-made turkey dinner about now??
@CaptAmehrican
With the circles and arrows and a paragraph on the back of each one
I don’t want a pickle
I just wanna ride on my morotcycle
And I don’t want a tickle
I’d rather ride on my motorcycle
And I don’t wanna die
I just wanna ride on my motorcy…cle
Ice Cold Claussen Halves
@Fish_Kungfu The gold standard of pickles. Has to be the halves, too. Spears and wholes don’t have that special something.
I used to like all pickles, until suddenly a couple years ago most of them started smelling absolutely repulsive to me. I still like the kind in not-green brine that you buy refrigerated (at least claussen and bubbies- I can’t think of any other brands like that ). No idea what happened.
@Pantheist Nathan’s, too, if they’re available where you are.
I do not think there is anything that grosses me out more than pickles.
@conandlibrarian I never gave my distaste for pickles much of a second thought until watching “Man v. Food” and I realized that not only would the volume of food stop me, but I couldn’t even attempt the ones for burgers (which are one of my favorite meals) because every last one included pickles and you had to face the challenges “as is”.
I’m deeply offended by the hurtful cucumber-centric nature of this poll, since my favorite pickle is pickled jalapeños.
@awk I make my own pickled jalapeños. They are great. In fact, I am recently out of them and need to make more, but the various groceries around me have not had enough nice ones to do what I need (no point in making less than about 5 lbs at a time).
How is it you can pickle just about anything but only cucumbers get to be pickles?
Kinda similarly but not really, salsa and adobo both just mean sauce. But they’re not the same sauce.
@MehnofLaMehncha Because 'murica
“adobo sauce” XD
http://www.nyfoodmuseum.org/_ptime.htm
Take regular hamburger sliced dills (gallon jug), empty into large bowl. Put back in jar with 4lbs of sugar and a 5oz bottle of Tabasco. Alternate slices, sugar and a sprinkling of tabasco as you refill jar. Then pour juice in until jar is full. Store in fridge for a week or so. Enjoy.
@BethanyAnne Sounds delicious, but I don’t have room in the fridge for a gallon jug of pickles
I love kimchi. I don’t think it really counts as a pickle, though.
@AnnaB sure it does! smelly smelly pickled cabbage.
@AnnaB I kind of lump pickles and ferments together in my head.
Lime Pickles are the best pickles ever created, hands down.
@jwilloughby oh my gosh, what is a lime pickle? Sounds great!
@moonhat The one I had was pickle chips in a lime pickling solution- tasty but not for everyone. Check out your local farmer’s market or similar place to get some.
@dashcloud If they are sliced in rings they are wrong and should probably be thown away immediately. Real lime pickles are always sliced lengthwise.
@moonhat My Mom made lime pickles with the cucumbers that were too big to be sold to the pickle manufacturers so we could get them for free at the pickle shed. We would slice them length-wise and remove the seeds, She did some magic to them, probably while I was playing in the woods or sleeping (I think soaking them in a lime (not the fruit) solution for a while) then would put them in quart jars and pour a hot vinegar and sugar mixture syrup over them. They would get lids and rings then into the pressure cooker they’d go for a nice bath. If they came out soft but still with a snap to them they were awesome, otherwise just divine.
@jwilloughby wow! That sounds wonderful!
My Wife violated some really good dills a few years ago trying that Koolaid
pickle craze. Kind of amazed we’re still together.
@MrHappypants
What? Nevermind, I don’t want to know.
@MrHappypants You can still find them sitting on the counter of local Mom & Pop stores here in the South. Color is as unsettling as the flavor.
Pickled Okra.
@PocketBrain Is disgusting. You forgot to add that part, you’re welcome.
@jwilloughby Pickled Okra is awesome. You have never experienced them properly pickled, and for that you have my sympathy.
@PocketBrain There is nothing about okra that is awesome, except the flower. They have a beautiful flower, when it wilts the plant should be pulled from the ground and burned. The ashes should then be mixed with salt (kosher, of course) and spread upon rocky ground. But you do you. My wife, bless her heart, loves okra. There’s no accounting for taste.
@jwilloughby
She married you after all.
(somebody had to type it - everyone that reads it is going to think it - it is just sitting there and way too easy
)
@Pavlov Yup. Sure did.
@jwilloughby The only valid use I know of for okra is putting the gum in gumbo.
Other than that, your description is pretty spot on.
@2many2no what about breaded and fried?
@PocketBrain Literally the only kind of pickles I like. Talk of Texas Hot are the best not-homemade ones.
@Pantheist Uh, no. As far as I’m concerned, a breaded and fried booger is still a booger.
My wife loves them, though.
Whatever those pickles are they put on a 5 guys hamburger.
@Mehrocco_Mole I always visit five guys after a trip. Makes me feel at home.
@PocketBrain Yawn… overrated.
Not “feel at home”; just five guys burgers
@compunaut I’d rather have Fuddrucker’s, or even better, Freddy’s.
@Mehrocco_Mole But the fries are 90% oil!
@ELUNO They put their take-out in a plain brown paper bag. The bag is soaked through with oil by the time you get it home. A heart attack in a bag but it is sooooo good!
@ELUNO I always feel like I’m the only one that’s not a big fan of their fries.
I love
/image crinkle cut fries
and
/image steak fries
@Mehrocco_Mole
@RiotDemon Yes! I love thicker fries that are crunchy on the outside but soft on the inside. BK>McD
And yes, steak fries are the best. I loved Red Robin fries.
/image red robin fries
This could all end … all I’m asking for is a REGION FREE BLU-RAY PLAYER
@xego Well, good morning to you, too.
@xego and some lightning speaker docks too right?
Cinnamon pickles
@msklzannie Those are a thing?
@TheCO2 Yeah, they’re a thing.
http://allrecipes.com/recipe/228064/red-hot-cinnamon-pickles/
@Pavlov I think I saw a recipe somewhere for spicy sweet pickled carrots that utilized red hots… But I hate that faux cinnamon flavor.
Just for the record, Bread and Butter pickles are gross. People who disagree with that are also gross.
/giphy you’re gross
@capguncowboy When I was a child (note I didn’t say when I was growing up - never grow up) my evil step-mother would serve us peanut butter sandwiches with sweet / bread and butter pickles. I actually liked them.
My favorite pickle isn’t really a pickle.
I miss Claussen’s pickled tomatoes. They were delicious!
I tend to only like pickles when they’re on a sandwich. I don’t really eat them by themselves. I don’t know if it’s a specific kind at that point…
Pickled green tomatoes and pickled baby beets. Pickled Dilly Beans are pretty good along side a Bloody Mary.
My favorite is definitely half-sour dills. Still crunchy, fresh tasting, not too overpowering. I always find them in the refrigerated section of the supermarket. Mmmmm… I need to go get a jar!
Sweet horseradish pickles! Yum. Oh and possibly if we go beyond the cuke, fiddle heads and/or dilly beans.
@sohmageek Sweet AND horseradish?? Can you share a name brand? That sounds interesting, if not delicious!
@irishbyblood it’s in by the deli I’ve had a few different brands. Sometimes you have to request it. But the latest brand carried by my local supermarket is Dietz & Watson
@irishbyblood also http://www.nathansfamous.com/products/pickles/nathans-gourmet-sweet-horseradish-pickles is a link to one that’s pretty good
@sohmageek Thank you so much! I’m on the hunt locally. Can’t wait to try these.
I used to love the barrel cured kosher sour pickles at Wolfies, then at Rascal House on Miami Beach. Since they went out of business, can’t get that kind any more.
Gotta have me some garlic dills baby!
Vlassic Original Dill pickles. All others are pretenders.
These are pretty good.
Try to keep those, the Claussen Kosher Dills, and some Pickled Jalapeños on hand at all times
Tony Packo’s Pickles are the best
Kalamata Pickles.
When I finish a jar of Kalamata Olives, I slice up cucumbers or onions and put them in the olive brine. They’re ready after a week in the fridge.
The onions are great in salads.
@KMakato I need to try that.
@KMakato Brilliant!
@dannybeans @KMakato I think that will only work with a salt water-based brine (kinda redundant, I know), not an (olive) oil-based ‘bath’.
@compunaut The olives I get are very salty. In fact, I’ve had to add sugar to the juice to cut back on the salty flavor. I believe the liquid in the jars are primarily red wine vinegar and contain very little oil.
@KMakato Ah, I see. Are picking spices used as well?
The barrel of imported Greek olives I have (from woot, I think) are packed in olive oil.
Pickled Eggs for a 100. Or onion-free Kimchi
My all-time favorites were made in-house by the now-defunct Rumpernook Deli in Fair Lawn, New Jersey. These days, that’s still my favorite style - crispy kosher dills with dark skin and pale flesh, heavy on the garlic and peppercorns. Claussen brand is a good example, and the best I can find in my part of the country.
@dannybeans I love the clean flavor of Claussen and I have yet to find any brand that can match their crispness.
Sliced sweet pickles on a peanut butter sandwich. Yep, I’m one sick puppy.
@Barney What about…
@conandlibrarian I think I just lost my appetite…
@conandlibrarian @Barney @Pavlov I once saw a video where one of those was used to interesting affect. NSFW, tho
@compunaut Why are you dragging me into this?? I get into quite enough trouble on my own . . .
@Pavlov As you should. But it looks like a Euro video pickle, and you’ve shown an interest in Euro videos.
@compunaut Well, if you’re going to do something, there’s no use in doing it half-assed.
Batampte half sour dills. Nothing else even comes close. Available in the refrigerator section of your local Public. Or on the table of any deli worth their yarmulke.
@cranky1950
@cranky1950 We carry their products. They have really good dills and pickled tomatoes. I haven’t tried the sauerkraut yet.
@HemlockTea their pickled peppers are good too.
Isn’t it almost pumpkin spice pickle season?
/giphy eye roll
@salaosantiago Oy
Oddly. I just went to the store about 30 minutes ago, one of the four items I buy, that I hardly ever buy, was a container of sliced kosher dill hamburger pickles.
Coincidence? Definitely.
Strange? Incredibly.
@juststephen What will really blow your mind is that you may have bought the pickles only in a universe where this thread exists.
@juststephen Whoa talk about group think
pickled green tomatoes Canter’s deli.
https://www.yelp.com/biz/canters-deli-los-angeles-5
There was a sort of local pickle company that might be defunct now. I first tasted them at a pirate festival years ago. They’re called pirate pickles. I always wished I could figure out how to make them. I tried to look them up and the only description I could find was this:
“There are no preservatives, nothing but salt and vinegar,” said Ferrell. The sodium level is also lower than standard fare. The crisp, raw pickled cukes are packed in fresh Florida spring water, and the secret is in Willis’ grandmother’s spices."
They came in two flavors, spicy or garlic. I loved the garlic ones. So whatever you’d call that type of pickle. Garlic and fresh? No idea.
The other pickle I like is this sweet and hot pickle from a bbq place. Unfortunately, they are way too hot for me. They taste great, but then they burn my throat. If they made them without the hot, they’d be perfect. I can only eat a few slices at a time.
How did I forget to link a picture of a Florida pickle? I blame @OldCatLady
@RiotDemon Yeah, that’s my fault, and I’m stealing the picture too.
I love pickles of all kinds. American pickles usually mean cucumbers, so I’ll start there. The top is the Claussen kosher dill halves (I grew up on them). Any dill pickle as long as it’s crunchy. The hamburger pickle slices that you can only get at fast food restaurants (very different than sliced pickles in the jar at the grocery store, though I did find “fast food style” chips once at Kroger- store brand). Sweet pickles, sweet & spicy pickles, pickled veggies other than cukes, such as carrots, cauliflower, onions, etc. (especially the sweet & hot variety). Asian pickles and ferments, Indian-style pickles and chutneys (and British versions thereof). Sauerkrouts, kimchi and related Korean ferments, Japanese-style pickles… Really, I’m into all kinds of preserved foods. We have an amazing selection of pickles and olives on the olive bar at work, so I get to try new things everyday
Oh, and dill pickle flavored potato chips is awesome. When I was a kid, I used to buy those 5 cent packets of pickle salt you can get at the gas station to sprinkle on my popcorn at movie theaters instead of that popcorn grease they pump on it…
Let’s just ask the pickle drawer what it thinks…
Also, there’s a bunch of shit from Brooklyn Brine hiding between those hot, delicious balls.
@brhfl Oh god, not
/giphy hot delicious balls
Dill pickle spear.
On a hot dog.