# Pickle lovers, let's talk. **URL:** \ **Category:** Cafe Society\ **Created:** [October 12, 2017, 3:20pm UTC](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645 "2017-10-12T15:20:26Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [October 12, 2017, 6:29pm UTC](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645/21 "2017-10-12T18:29:23Z")
McClure’s is a pretty good pickle-maker. But I agree with **puly** (again)…best to go to an Eastern European neighborhood and buy sours and half-sours right outta the barrel. Claussen (in the refrigerated case) makes a good gherkin-sized garlic dill, for occasions where you simply can’t face up to a full-size pickle. Finally, the fawncy-food shop a couple blocks north sells what they call “Tapas mix” at the olive bar — a melange of large green olives, small black olives, cocktail onions, garlic cloves, and tiny cornichon-size dill pickles, all wallowing in a pungent pickling broth smelling to high heaven of garlic and anchovy. The green olives and onions go into Martinis and Gibsons, the pickles get eaten straight out of the fridge. ---
**Author:** ![RealityChuck](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/realitychuck/32/195_2.png) [@RealityChuck](https://boards.straightdope.com/u/RealityChuck)\ **Post date:** [October 12, 2017, 6:43pm UTC](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645/22 "2017-10-12T18:43:03Z")
[Ba-Tempte half sours](http://www.batamptepickle.com/products.php) are pickle heaven (but buy them when they’re bright green). Puckers had a great pickle (habanero is great), but I doubt you can get it anywhere but around Albany, NY. ---
**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\ **Post date:** [October 12, 2017, 7:05pm UTC](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645/23 "2017-10-12T19:05:04Z")
Best pickles I’ve ever had was at a restaurant called [Cajun Catfish](https://www.google.com/maps/@29.9606014,-90.1719899,3a,75y,51.13h,87.78t/data=!3m6!1e1!3m4!1s6q4LXtEZ0WtYpsuCSuCxrQ!2e0!7i3328!8i1664). Went there with my parents and a friend of the family; the four of us polished off at least two platters of those dills! Cajun Catfish has since been demolished and a Walgreens took over the property. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [October 12, 2017, 7:13pm UTC](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645/24 "2017-10-12T19:13:36Z")
Yeah, watch the salt in the batter when you deep fry the suckers. If you do that, they’re divine. [deep fried pickles](https://en.wikipedia.org/wiki/Fried_pickle) ---
**Author:** ![Trafalgar\_Laura](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trafalgar_laura/32/2907_2.png) [@Trafalgar\_Laura](https://boards.straightdope.com/u/Trafalgar_Laura)\ **Post date:** [October 12, 2017, 7:34pm UTC](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645/25 "2017-10-12T19:34:33Z")
I’m crazy for pickles. Kosher, sweet, any kind of pickled cucumber is fine with me. I also love pickled okra, pickled garlic and pickled asparagus, although the latter seems pricey for me sometimes. I also enjoy pickles from other cultures. In particular, I like assorted Japanese-style pickles, which include pickled daikon, differently-pickled cucumber, pickled carrot… And although it seems to be classified a little differently from other Japanese pickles for some reason, I love pickled plum or umeboshi. It’s got a strong flavor, but something about it really stimulates my appetite. I believe that from Korea, kimchi is essentially a kind of pickle, too? Well, it’s delicious as well. Pickle everything! ---
**Author:** ![Sherrerd](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sherrerd/32/8_2.png) [@Sherrerd](https://boards.straightdope.com/u/Sherrerd)\ **Post date:** [October 12, 2017, 7:39pm UTC](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645/26 "2017-10-12T19:39:28Z")
> [@JohnM](#): > > I love all the Ba-Tampte products, but IMHO the best are the [Half Sours](https://www.wegmans.com/products/kosher/kosher-dairy/pickles/pickles-half-sour.html). You want them as fresh as possible, so even though Target carries them online I’m not sure I’d go that route. > [@RealityChuck](#): > > [Ba-Tempte half sours](http://www.batamptepickle.com/products.php) are pickle heaven (but buy them when they’re bright green). This is my favorite, too: bright-green Ba-Tampte half-sours. (I like their tomatoes, too.) But the dominant grocery store chain around here stopped carrying them, and I haven’t found another local source. Like JohnM, I’m reluctant to try Internet orders as it seems unlikely they’d arrive in that best bright-green condition. ---
**Author:** ![aceplace57](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aceplace57/32/3500_2.png) [@aceplace57](https://boards.straightdope.com/u/aceplace57)\ **Post date:** [October 12, 2017, 10:58pm UTC](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645/27 "2017-10-12T22:58:37Z")
I agree homemade pickles are often the best. Depends on the recipe. You may want to avoid Aunt Bee’s. 🙂 There’s more varieties of pickles than I realized. I’ll give some of the pickles mentioned (in this thread) a try. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [October 12, 2017, 11:37pm UTC](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645/28 "2017-10-12T23:37:17Z")
[Wickles.](https://wicklespickles.com/) I may be the only person on the planet that thinks Mt. Olive pickles suck donkey balls. Give me Heinz or store-brand any day over those Offences Unto Nuggan. ---
**Author:** ![Typo\_Negative](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/typo_negative/32/484_2.png) [@Typo\_Negative](https://boards.straightdope.com/u/Typo_Negative)\ **Post date:** [October 12, 2017, 11:48pm UTC](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645/29 "2017-10-12T23:48:15Z")
> [@pulykamell](#): > > I think fried pickles are delicious, especially in the form of pickle chips instead of spears, but the one problem I have with them is they usually oversalt the breading/batter. The pickle itself is already salty enough. Yes, fried pickles are delicious. Sadly, I have only ran across a few restaurants that serve them. ---
**Author:** ![Plumpudding](https://avatars.discourse-cdn.com/v4/letter/p/edb3f5/32.png) [@Plumpudding](https://boards.straightdope.com/u/Plumpudding)\ **Post date:** [October 12, 2017, 11:49pm UTC](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645/30 "2017-10-12T23:49:48Z")
Is kraut pickle(s?)? Kimchi? Anyway, I love most things pickled (or fermented), even trout/salmon (not grav (ugh, no smell), rak!). Herring is different, vinegar-solution please. No surstrømming for me. ---
**Author:** ![Locrian](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/locrian/32/14146_2.png) [@Locrian](https://boards.straightdope.com/u/Locrian)\ **Post date:** [October 13, 2017, 12:00am UTC](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645/31 "2017-10-13T00:00:59Z")
Yes. ALL pickles. Any kind. And add the other pickled scrumptiousness of mushrooms, artichoke hearts, beets, olives, eggs… I love [Ba-Tempte](http://www.batamptepickle.com/products.php) too! That’s a big flipping pickle for sure in the half-sour jars! (Dammit, I’m leaving work early now for supermarket. :D) ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [October 13, 2017, 12:24am UTC](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645/32 "2017-10-13T00:24:09Z")
Try pickling your own beets with hard-boiled eggs. This recipe is a good starting-off point…just skip the canned beets and boil a couple of medium ones…peel and slice them afterwards and that’ll give you your beets and your “beet juice.” And for god’s sake cut back on the sugar. > **[Pennsylvania Dutch Pickled Beets and Eggs](https://www.allrecipes.com/recipe/13743/pennsylvania-dutch-pickled-beets-and-eggs/)** > > This Amish pickled beets recipe features boiled eggs, chopped onion, and canned beets marinated in a brine of vinegar, sugar, bay leaf, and cloves. ---
**Author:** ![drad\_dog](https://avatars.discourse-cdn.com/v4/letter/d/aeb1de/32.png) [@drad\_dog](https://boards.straightdope.com/u/drad_dog)\ **Post date:** [October 13, 2017, 1:27am UTC](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645/33 "2017-10-13T01:27:41Z")
I love and will only eat Kuhns barrel polish dills from the boutiquy food stores. $6 a jar and perfect. I will not eat any other pickle I know of. I will not eat any US commercial pickle made at all. I am seriously severe in this. There is no good pickles to replace the ones that came from poland called Krakus I think except Kuhns. If they go under I got no options I can taste. The thing is the balance of salt, vinegar, and pickle (with some sugar). If they don’t pay attention to that being great it’s a worthless product and most of the US brands have an unnatural preservative smell and taste. ---
**Author:** ![drad\_dog](https://avatars.discourse-cdn.com/v4/letter/d/aeb1de/32.png) [@drad\_dog](https://boards.straightdope.com/u/drad_dog)\ **Post date:** [October 13, 2017, 1:29am UTC](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645/34 "2017-10-13T01:29:45Z")
> [@Locrian](#): > > Yes. ALL pickles. Any kind. And add the other pickled scrumptiousness of mushrooms, artichoke hearts, beets, olives, eggs… > > I love [Ba-Tempte](http://www.batamptepickle.com/products.php) too! That’s a big flipping pickle for sure in the half-sour jars! (Dammit, I’m leaving work early now for supermarket. :D) I realized that artichoke hearts have exactly the correct flavor for me, but that the mushrooms seem a little harsh on the sour side. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [October 13, 2017, 2:36am UTC](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645/35 "2017-10-13T02:36:34Z")
> [@pulykamell](#): > > I love pickles, but specifically, my preference is to the naturally fermented ones. So, not the ones with vinegar in them, but the ones made by basically soaking cukes in brine and spices, and letting them sour naturally. They have a different kind of tang to them (from the lactic acid) vs vinegar pickles. These are the kind I grew up with and the kind you get at Polish/Eastern European supermarkets around here (usually sold directly from a barrel). I believe these are the same as the sours and half sours you get in NYC. Where do you get yours? What are the best you’ve found? ---
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [October 13, 2017, 2:44am UTC](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645/36 "2017-10-13T02:44:55Z")
> [@silenus](#): > > I may be the only person on the planet that thinks Mt. Olive pickles suck donkey balls. No you are not. McClure’s are great and I’m even happy with a Claussen’s dill, but the best don’t have brand name. I just wish I could make my own. I’m pretty good with most foods, but I’m like Aunt Bea when it comes to pickles. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 13, 2017, 2:51am UTC](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645/37 "2017-10-13T02:51:15Z")
> [@zoid](#): > > Where do you get yours? What are the best you’ve found? I just get them at the Polish groceries here on the Southwest Side. A good bunch of them have disappeared, so my main one these days is Shop & Save on Archer & Central. I honestly haven’t noticed one store’s being particularly better than another’s. I do believe many of the ones you see in the groceries come from a common distributor. You do have various types, though in those barrels. There’s usually a barrel of the regular ones (kiszone), a less salty/sour type (malosolne), and then also a vinegar type (konserwowe). I think “kiszone” and “małosolne” roughly translates to “sours” and “half sours.” I mean, literally, the words mean “fermented/pickled” and “little salted (or something like that),” but the main difference is in fermentation time between the two. ---
**Author:** ![Guest-starring\_Id](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/guest-starring_id/32/21736_2.png) [@Guest-starring\_Id](https://boards.straightdope.com/u/Guest-starring_Id)\ **Post date:** [October 13, 2017, 3:32am UTC](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645/38 "2017-10-13T03:32:48Z")
I love pickles. On the Dick Van Dyke Show. Buddy’s wife. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [October 13, 2017, 3:43am UTC](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645/39 "2017-10-13T03:43:40Z")
> [@pulykamell](#): > > I just get them at the Polish groceries here on the Southwest Side. A good bunch of them have disappeared, so my main one these days is Shop & Save on Archer & Central. I honestly haven’t noticed one store’s being particularly better than another’s. I do believe many of the ones you see in the groceries come from a common distributor. You do have various types, though in those barrels. There’s usually a barrel of the regular ones (kiszone), a less salty/sour type (malosolne), and then also a vinegar type (konserwowe). I think “kiszone” and “małosolne” roughly translates to “sours” and “half sours.” I mean, literally, the words mean “fermented/pickled” and “little salted (or something like that),” but the main difference is in fermentation time between the two. How about [Piccalilli Relish](https://www.amazon.com/Buffalos-Webers-Tomato-Piccalilli-Relish/dp/B0058ORXDK/ref=sr_1_14_s_it?s=grocery&ie=UTF8&qid=1507866089&sr=1-14&keywords=piccalilli)? Had it for the first time in Buffalo. ---
**Author:** ![Little\_Nemo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/little_nemo/32/3120_2.png) [@Little\_Nemo](https://boards.straightdope.com/u/Little_Nemo)\ **Post date:** [October 13, 2017, 4:03am UTC](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645/40 "2017-10-13T04:03:53Z")
I’ve had half-sours. And I’m talking the good stuff (I used to live in the Catskills). But personally, they’re not my thing. To me, they always taste like a cucumber that only got halfway to being a real pickle. [Previous page](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645.md?page=1) [Next page](https://boards.straightdope.com/t/pickle-lovers-lets-talk/798645.md?page=3)