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/ck/ - Food & Cooking

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18603912 No.18603912 [Reply] [Original]

these are so good, I drank almost all of the brine last night. I fucked up, now there's not enough brine for the pickles themselves. Also made pickle popsicles out of the brine of Mt olive pickles

>> No.18603957

>>18603912
Hell yeah, I add that to chili, it's kind of a secret indredient.

>> No.18604032

>>18603912
Their spicy pickles are very good, also

>> No.18604780

>>18603912
>>18604032
Damn forgot about these boys

>> No.18605588

>>18603912
these pickles make me happy. theyre so fucking good.

>> No.18605617

>>18603912
Claussen mogs these bastard dills. And plus - they lid spill

>> No.18605941

>>18603912
put the pickles in a ziploc bag and you should have enough brine to cover.

>>18605617
this is correct. claussen is the superior pickle.

>> No.18607556
File: 48 KB, 635x777, b_pickles.png [View same] [iqdb] [saucenao] [google]
18607556

I prefer to make my own lactofermented ones. Add in sliced jalapenos, peppercorn (regular and chinese mala), dill and garlic (with a few bay leaves to keep it crunchy). Cheap, easy and tasty.

>> No.18607667
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18607667

>>18603912
I tried these once years ago and I didn't like them at all. I think it was something about the taste, I distinctly remember it was way different than the pickles I'm used to. If you guys are so adamant that they're good, I'll give em another try. Don't fuck me, /ck/.

>> No.18607853

>>18607667
Why aren't you making your own pickles
I try and try to post my pickle thread every week and nobody listens

>> No.18607953

>>18607667
Last time I had them they still retained a lot of cucumberosity, between the texture and that distinctive flavor

>> No.18608832

>>18607853
I'll keep an eye out for the next one

>> No.18608945

>>18603912
you know it. pickle brine delish.

>> No.18608953

>>18607853
Last time I made pickles they were good but they were somehow mushy after the time pickling, I can't seem to get them as crisp as i'd like. Maybe due to pickling them already cut?

>> No.18608969

>>18608953
From what I've experienced, you want to introduce tannins into your ferments to keep the pickles crisp. Try adding a black tea bag or a bay leaf or two to your pickle ferment and see what happens. My last batch was pretty crisp after adding a couple of bay leaves.