# Pickles **URL:** \ **Category:** Cafe Society\ **Created:** [September 29, 2014, 2:09pm UTC](https://boards.straightdope.com/t/pickles/699861 "2014-09-29T14:09:20Z")\ **Posts on this page:** 10\ **Page:** 1
**Author:** ![Lamar\_Mundane](https://avatars.discourse-cdn.com/v4/letter/l/85f322/32.png) [@Lamar\_Mundane](https://boards.straightdope.com/u/Lamar_Mundane)\ **Post date:** [September 29, 2014, 2:09pm UTC](https://boards.straightdope.com/t/pickles/699861/1 "2014-09-29T14:09:20Z")
I’ve gotten into pickling in a big way, and now is the time of year for some of the best produce coming on the market, so I am gearing up for winter. I could use some advice. My pickled jalapenos are the best in the world, and I say that as a modest guy. My cucs, though, need some work. They just don’t have that whang of some of the better commercial products. I use good organic pickling cucumbers, and for the brine I use tap water, pickling salt, garlic, black peppercorns, dill, and slices of jalapeno and yellow onion. The pickles are a bit too salty (I can fix that) but they just don’t make your face pucker up like I want them to. Anything I should add? Remove? I pickle them in regular Ball jars (quart size.) I also have gone to refrigerator pickles, as I just haven’t seen the benefit to storing them in a cool dark place for weeks. Plus, I can eat them a few days later and they don’t call my name every day from the basement before they are ready. P.S. My college freshman daughter is very self-sufficient - she rarely asks me for anything, except pickles. I have to make a weekly trip to keep her stocked up. Actually, it is not just her - when I come to the dorm, the kids get on their cell phones and they congregate around my daughter’s room before I can even make it there. One guy told me I was easily the best parent of any that came to the dorms, and that includes one who is a billionaire. ETA: Oh, and vinegar, of course, in the brine. Regular white vinegar. ---
**Author:** ![August\_West](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/august_west/32/18069_2.png) [@August\_West](https://boards.straightdope.com/u/August_West)\ **Post date:** [September 29, 2014, 3:17pm UTC](https://boards.straightdope.com/t/pickles/699861/2 "2014-09-29T15:17:23Z")
It depends on what kind of whang you’re looking for. (note: this thread is going to get childish really fast) 😉 A bit of horseradish in the brine will definitely increase the whang factor, but I get the impression you’re looking for more of a sour note. That’s probably only going to come from making a properly fermented pickle. I always add a grape leaf to each jar of pickles, seems to help them stay crisp. But I have ready access to grape vines in my yard, so it might not work for everyone. ---
**Author:** ![Lamar\_Mundane](https://avatars.discourse-cdn.com/v4/letter/l/85f322/32.png) [@Lamar\_Mundane](https://boards.straightdope.com/u/Lamar_Mundane)\ **Post date:** [September 30, 2014, 1:15am UTC](https://boards.straightdope.com/t/pickles/699861/3 "2014-09-30T01:15:36Z")
One bump for the evening. ---
**Author:** ![rsa](https://avatars.discourse-cdn.com/v4/letter/r/839c29/32.png) [@rsa](https://boards.straightdope.com/u/rsa)\ **Post date:** [September 30, 2014, 4:42am UTC](https://boards.straightdope.com/t/pickles/699861/4 "2014-09-30T04:42:39Z")
> [@Lamar\_Mundane](#): > > My pickled jalapenos are the best in the world, and I say that as a modest guy. If I send you a SASE will you send me a sample? 😉 ---
**Author:** ![Arkcon](https://avatars.discourse-cdn.com/v4/letter/a/96bed5/32.png) [@Arkcon](https://boards.straightdope.com/u/Arkcon)\ **Post date:** [September 30, 2014, 5:38pm UTC](https://boards.straightdope.com/t/pickles/699861/5 "2014-09-30T17:38:21Z")
Hmm … I make a half-assed attempt at _cornichons_ I found in those ancient Time Life cookbooks. Basically, I grow cukes and pick then no bigger than my pinky. I pack them in dry kosher salt until they’re shriveled. I put them in straight up vinegar to rehydrate. No cooking or heat processing. Nice and crunchy. The secret is in the spices – pickling spices, but I augment with dried dill, cayenne peppers, fresh ginger, garlic. I add brown sugar to improve the flavor. Never thought to add horseradish. Wish I’d read that before. Oh well, next year. ---
**Author:** ![eenerms](https://avatars.discourse-cdn.com/v4/letter/e/cdc98d/32.png) [@eenerms](https://boards.straightdope.com/u/eenerms)\ **Post date:** [September 30, 2014, 6:06pm UTC](https://boards.straightdope.com/t/pickles/699861/6 "2014-09-30T18:06:54Z")
I’m picking some peppers right now!🙂 ---
**Author:** ![Airk](https://avatars.discourse-cdn.com/v4/letter/a/9de053/32.png) [@Airk](https://boards.straightdope.com/u/Airk)\ **Post date:** [September 30, 2014, 7:23pm UTC](https://boards.straightdope.com/t/pickles/699861/7 "2014-09-30T19:23:07Z")
Er, you are probably looking for vinegar? Just basic, plain ‘white’ vinegar that costs like $2 for a huge jug. Sub in for some of the water. (Carefully. Too much and you will go from “face puckers” to “face implodes”.) Share the damn jalapeno recipe. Everytime I try this it’s a disaster. ---
**Author:** ![johnpost](https://avatars.discourse-cdn.com/v4/letter/j/f17d59/32.png) [@johnpost](https://boards.straightdope.com/u/johnpost)\ **Post date:** [September 30, 2014, 9:06pm UTC](https://boards.straightdope.com/t/pickles/699861/8 "2014-09-30T21:06:59Z")
> [@Lamar\_Mundane](#): > > My pickled jalapenos are the best in the world, and I say that as a modest guy. i thought this was about Buddy’s wife. what recipe for those. ---
**Author:** ![Baron\_Greenback](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/baron_greenback/32/48_2.png) [@Baron\_Greenback](https://boards.straightdope.com/u/Baron_Greenback)\ **Post date:** [September 30, 2014, 9:18pm UTC](https://boards.straightdope.com/t/pickles/699861/9 "2014-09-30T21:18:52Z")
> [@Airk](#): > > Share the damn jalapeno recipe. Everytime I try this it’s a disaster. Seconded, I’ve never had much luck pickling chillies. And this year didn’t have much luck growing them either, dammit. ---
**Author:** ![Becky2844](https://avatars.discourse-cdn.com/v4/letter/b/91b2a8/32.png) [@Becky2844](https://boards.straightdope.com/u/Becky2844)\ **Post date:** [September 30, 2014, 10:26pm UTC](https://boards.straightdope.com/t/pickles/699861/10 "2014-09-30T22:26:22Z")
I think the onion might be sweetening your dills. My mothers old recipe doesn’t call for them.