Pickle juice is also an ingredient in some martini’s.
You obviously do not live in the South. 
Also a great quick brine for chicken!
Anyone remember Cates or Aunt Jane?
I love making my own pickles…I have two dill recipes (one of which is particularly good with lemon cucumbers and cucamelons), and a spice-loaded bread and butter version that even my mother (who typically avoids anything sweet) will eat. I finally switched to whole mustard seeds instead of the ground stuff, and I’ve started using a spice bag to contain the turmeric, both of which have improved the appearance of the brine drastically.
Every now and then, the local Whole Foods will have a nice selection of pickled things on the salad bar: green tomatoes, red onions, green beans, cauliflower, and carrots. All are outstanding.
Some people need extra salt. I use them partially for that purpose.
It’s amazing to me how so many smart people can be so wrong.
The best pickles are Bubbie’s.
But even at that they are second best to kosher style dill pickles sold out of the original wooden pickle barrels in Montreal from Waldman’s market on St. Laurent by old Sam Waldman (RIP) himself.
Pickled olives, ideally with pickled garlic inside. Giardiniera. Pickled onions. Pickled green tomatoes. Pickled peppers. Saurkraut!
Ever since this thread started, all I can do is think of more things I like pickled.
I think there are small eggs if I look hard enough. I can match the beet to the egg size, but the smaller, the better.
No it isn’t.
No kidding - I see kimchi fried rice in my very near future.
I love Kosher dills, but not much else. Sweet pickles are repulsive, but that might be because the one I tried was just bad.
On Saipan, they pickle unripe mangoes. It’s called koko, although I don’t know about the spelling. It will turn your mouth inside out, but it’s totally worth it.
My mom loves pickles, and made bread and butter pickles and pickled beets. Stank up the house, and I never liked them. I’ve never tried pickled eggs, but since whenever I saw one it was with the beets, I didn’t want to try.
Come on, there’s being a purist, and then being a purist.
I’m a martini purist, yet I have enjoyed many “dirty martinis” over the years. Just add a splash of the reeky olive juice to your cocktail shaker along with the gin and vermouth.
In the case of the “tapas mix” I referenced above, the olive in my martini comes with a hefty aroma of vinegar, garlic, and anchovy. Makes a really fine drink.
My favorite brand of pickles is Kruegermann. They make many types of pickles and sauerkraut - my favorites are their hausfrauenart pickles and their spicy garlic pickles. Unfortunately for most of you, they’re mainly a California brand (and they’re not common even in the Bay Area, where I live). Amazon carries them, but that’s a really expensive way to buy pickles (nearly $50 for a 32-ounce jar of hausfrauenarts!). Pickle lovers should check out their list of retailers to see whether they can find them anywhere close to home.
I have a serious cross cultural pickle fixation. Kim chi, Branston pickle (especially on sharp cheddar all melty on good toast), Polski Ogorkis, sour dills with a Montreal smoked meat sandwich, Piccalilli, pickled Japanese diakon and ginger, pickled eggs, sauerkraut or pickled red cabbage, homemade refrigerator bread and butters, pickled green beans (Extreme Bean Ceasars FTW!). It’s all good!
World Peace (or whirled *pickled *peas) through Pickle Sharing! I’m getting a mental vision of United Nations delegates with trays and jars of their country’s pickled specialties–chatting, laughing, passing cups of tea and thimble-sized glasses of brandy… sharing recipes in their mothers’ handwriting. <sigh> Nice picture.
Oh God, that’s them! I’m dead sure those are the kosher dills I had at my friend’s house back in DC. They were delicious. I may have to get the apron for when I’m cooking dinner…
Add some nice chutney , a cheese board and some vino and I’m completely on board with this idea!
So I went to Kolateks and no barrel love 
BUT as I was walking out I spied what appeared to be clear plastic tubs of house made pickles - no labels what-so-ever. THIS, I thought, is what I’m looking for…
So I brought a tub home but they were pretty bland. The container has what looks like a nice cloudy brine so I’m thinking, why not let 'em ferment a bit more…
They’ve been sitting on my windowsill since last Saturday - I have to burp the container once a day because of the gas build up but they seem to be progressing nicely!
If I don’t check back in just assume I died of pickle poisoning.
Eh, there are worse ways to go. 
I think it’s more “flavor overload” for me. same reason I don’t like pineapple on pizza, too many competing basic flavors. Sweet & sour? Ok. sweet & savory? OK. savory & sour? Ok. Sweet, sour, and savory? no thanks.
You’ll be fine. I wonder if those were intentionally half sours, or just pulled from the brine early. I actually prefer my pickles a little bit on the less sour side,which is why I pointed out that the ones I had at Shop & Save were a little bit more sour that I’m used to. When we used to pickle our own pickles (and I do every now and again still), we would just leave the jars out in the sun with a cheesecloth over them, and check every day after about the second or third to see if they were sour enough for our liking. So it only should take a couple days for your pickles to really sour up. I’d bet they’d be fine by now. I don’t recall ever going beyond five days from fresh brine to being soured the way we like them. I find brined/fermented pickles to have a much gentler sourness (from the lactic acid) than vinegar pickles (from acetic acid), which is why I prefer them. But they still can get plenty sharp if you let them.