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/ck/ - Food & Cooking

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14556380 No.14556380 [Reply] [Original]

post the best pickles

>> No.14556425
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14556425

>> No.14556443
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14556443

>>14556380
/thread

>> No.14556492

>>14556443
Based

>> No.14556567

based and picklepilled

>> No.14556575

>>14556380
The best pickles are the ones you make yourself OP. Unless you are a colossal fuck up.

>> No.14556577

>>14556380
Whatever Chick fil A uses

>> No.14556734
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14556734

>Whatever Chick fil A uses

>> No.14556982
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14556982

may flights of angels sing thee to thy rest

>> No.14557354
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14557354

Everything else is a joke.

>> No.14557364
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14557364

>>14556380
these are my favorite.

>> No.14557375
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14557375

>>14556380
Hrm, all pickles are pretty good. I happen to think they are best when they are unsliced and you do that yourself, though.

My #1 are half sours, Ba-Tampte and other kosher brands. They make excellent pickled green tomatoes as well. As a child, I went to Wolfie Cohen's Rascal House and other great kosher restaurants in Miami, where that bucket of pickles was placed on your table, all of them together all at once.

Boars Head and other brands make a sweet-hot horseradish pickle that is pretty craveworthy as well.

I'm a pretty big fan of korean pickles, from daikon radish to other goodies.

>> No.14557460 [DELETED] 
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>> No.14557467

>>14556443
Those suck

>> No.14557474

>>14557364
How is it a pickle if there is no vinegar?

>> No.14557479
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14557479

call me when you get on my level, plebs

>> No.14557933

>>14557479
no.

>> No.14557981

>>14557479
I gave these a try in an honest attempt to see if it was good. It isn't.

>> No.14558032

>>14557981
most recipes tell you to mix the KoolAid with the pickle juice, but that fucks it up; to get the right sweet n sour flavor, gotta dump the brine (and save for other purposes) and soak the spears in just KoolAid; ends up like a better version of pickle relish

>> No.14558082

>>14557479
your level is shit, kys

>> No.14558114

>>14557479
Is it just koolaid powder or is there vinegar too? I mean a koolaid flavored cucumber doesn't sound so bad, but with vinegar that'd be too much.

>> No.14558126

>>14557474
You can pickle things in salt brine. You let them sit submerged in salt water and after a while it starts fermenting, and the natural sugars in the vegetables turn to lactic acid.

>> No.14558131

>>14556982
my stores don't carry the hot and spicy verison
and I think "hearty garlic" has been discontinued too, no?

>> No.14558275
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14558275

Seems like a meme but they are actually quite nice