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.
zesty dill gherkins.
Dill or sour for cucumbers, and anything not sweet for whatever else (eggplant, radish, plum, etc)
Giardinara
Bread and Butter
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
I like fresh pickles, when they’re right off the vine. I just rinse them off and slice them and eat as is.
Pickled okra is definitely my favorite so far. Haven’t tried those eggs at the gas station checkout yet…
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.
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.
Sweet Gherkins
Bread and butter
Dill hot pickles, none of that nasty sweet pickle shit.
There’s a special something about pickled okra.
Close second is pickled watermelon rind.
Edit: Almost forgot about Maille brand Cornichons. So good, especially with pate, or some liver wurst
You can pickle watermelon… rind? It becomes edible?
Absolutely. Tends to be a southern United States thing. Pickled Watermelon
My favorite is a classic dill cucumber pickle, but pickled red onion and aloo achar are right behind it.
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.
Half sour is the best type of pickle.
Batempte and grillos are both pretty good ones.
Kimchi
I do love me some kimchi
