Mine is pickled beets, no dill (sorry beans, you’re second). Nothing against dill, I love it in most pickles but prefer my beets unadulterated.
Pickled okra is definitely my favorite so far. Haven’t tried those eggs at the gas station checkout yet…
Especially with heat! My mother would buy those often, and I’d devour them with little remorse. She got mad, instead of appreciating that her kid enjoyed eating okra. We don’t talk anymore.
Pickled eggs are nothing special. You use them wherever you’d use a regular chilled pre-boiled egg. They have a bit of extra tang from whatever they were pickled in, but it’s very underwhelming, IMO.
But then maybe you’ll be the person who thinks they’re amazing. What do I know.
Sweet Gherkins
Hell yeah, gherkin is where it’s at.
Horseradish bread& butter chips are awesome! But I fell in love with a mango habanero guy from Walmart that was actually kinda spicy despite it being corpo slop attempting to seem trendy, and of course they discontinue it a few weeks after I discover it!
Zesty bread & butter. It’s basically bread & butter that’s a little spicy. If I can’t find any, I sometimes make my own with a standard jar of bread & butter and add a couple spoonfuls of red pepper flake to the jar and let it sit for a couple days.
Bread and butter
Bubbie’s pickles. I like the garlic-y taste much more than any other brand.
Their kosher dills slap
zesty dill gherkins.
I had hoped to pickle beets this year…fuckin ants and rabbits man.
I feel you, I dumped a bunch of azomite in my garden a few years ago, all of my beets were softball size or larger with massive chunks eaten out haha
Dill hot pickles, none of that nasty sweet pickle shit.
I’m a sucker for ‘sweet mixed pickles’, especially the cauliflower for its unique crunch.
Giardinara
Bread and Butter
I like fresh pickles, when they’re right off the vine. I just rinse them off and slice them and eat as is.
Dill or sour for cucumbers, and anything not sweet for whatever else (eggplant, radish, plum, etc)
Straight-up pickled cucumbers, but specifically my partner’s late grandfather’s recipe. I don’t know what all goes in them or the ratios, but they’re the perfect amount of dill and spice and I think grape leaves? They’re perfect and oh-so-spicy.
the grape leaves supposedly help keep them crunchy. bay leaves can do the same thing.
they sell pickle crisp as an additive as well.
I’ve tried the grape leaves and didn’t notice a huge difference. I do the low temp pasteurization and they stay pretty crisp. The most crispy are the lacto-fermented though.
Kimchi
I do love me some kimchi
