# What's Your Pickle? **URL:** \ **Category:** Miscellaneous and Personal Stuff I Must Share\ **Created:** [January 22, 2008, 3:37am UTC](https://boards.straightdope.com/t/whats-your-pickle/434459 "2008-01-22T03:37:31Z")\ **Posts on this page:** 8\ **Page:** 2
**Author:** ![LavenderBlue](https://avatars.discourse-cdn.com/v4/letter/l/e95f7d/32.png) [@LavenderBlue](https://boards.straightdope.com/u/LavenderBlue)\ **Post date:** [January 23, 2008, 3:32am UTC](https://boards.straightdope.com/t/whats-your-pickle/434459/21 "2008-01-23T03:32:16Z")
Ba Tempte full sours. Yum. Cornichons are also quite delicious. I also like these little jars of imported Israeli sours I see on the supermarket shelves near me. Those pickles are long and thin and have a nice crunch. ---
**Author:** ![Hey\_It\_s\_That\_Guy](https://avatars.discourse-cdn.com/v4/letter/h/6f9a4e/32.png) [@Hey\_It\_s\_That\_Guy](https://boards.straightdope.com/u/Hey_It_s_That_Guy)\ **Post date:** [January 23, 2008, 3:42am UTC](https://boards.straightdope.com/t/whats-your-pickle/434459/22 "2008-01-23T03:42:38Z")
[QUOTE=dwyr] I whipped up a batch of pickled pineapple a couple of years ago that was fabulous. I make some tasty pickled peaches too. At least my family says so. [/QUOTE] Those sound awesome! How do you do that? ---
**Author:** ![Scubaqueen](https://avatars.discourse-cdn.com/v4/letter/s/c0e974/32.png) [@Scubaqueen](https://boards.straightdope.com/u/Scubaqueen)\ **Post date:** [January 23, 2008, 5:20am UTC](https://boards.straightdope.com/t/whats-your-pickle/434459/23 "2008-01-23T05:20:11Z")
[QUOTE=Crocodiles And Boulevards] We have Mt. Olive kosher dill in Arkansas 😉 [/QUOTE] got 'em in indiana, too. 😃 ---
**Author:** ![dwyr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dwyr/32/363_2.png) [@dwyr](https://boards.straightdope.com/u/dwyr)\ **Post date:** [January 23, 2008, 5:20am UTC](https://boards.straightdope.com/t/whats-your-pickle/434459/24 "2008-01-23T05:20:32Z")
[QUOTE=Big Bad Voodoo Lou] Those sound awesome! How do you do that? [/QUOTE] For pineapple make a syrup with equal amounts sugar and cider vinegar, add in any juice from when you chopped the fruit into chunks. Heat until the sugar dissolves, bring to a boil, then steep cracked cinnamon, whole cloves and chunks of dried ginger root tied up in cheesecloth in the syrup for a while, 10 minutes or so. (Maybe a tablespoon of cinnamon and a teaspoon each of the others.) Add chopped pineapple, cook for another 5 minutes. Pull out the spices. Fill hot, sterilized jars and process. It tastes delicious right away but the flavor mellows and improves if you let it sit for a month. I just opened a jar that was over a year old and it’s still mighty tasty although darkened somewhat. For peaches I start with the recipe in the Ball Blue Book (all you need to know about canning, usually available wherever canning supplies are sold) and just punch up the spices a bit. ---
**Author:** ![Malienation](https://avatars.discourse-cdn.com/v4/letter/m/4af34b/32.png) [@Malienation](https://boards.straightdope.com/u/Malienation)\ **Post date:** [January 23, 2008, 5:27am UTC](https://boards.straightdope.com/t/whats-your-pickle/434459/25 "2008-01-23T05:27:47Z")
Try the hot pickles at [Famous Dave’s](http://www.famousdaves.com/). **Ms. Malienation** loves 'em. ---
**Author:** ![Taters](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/taters/32/2845_2.png) [@Taters](https://boards.straightdope.com/u/Taters)\ **Post date:** [January 23, 2008, 6:09am UTC](https://boards.straightdope.com/t/whats-your-pickle/434459/26 "2008-01-23T06:09:06Z")
Bread and butter pickles are my favorite. After that, sweet pickles. Homemade are the best, but I purchase Vlasic bread and butter sandwich stackers or Farman’s sweet pickles. I can’t really abide dill anymore. When I was a wee kid, I just overdosed on those things, and I really haven’t but one or two that I’ve liked since then. ---
**Author:** ![Boozahol\_Squid\_P.I](https://avatars.discourse-cdn.com/v4/letter/b/d9b06d/32.png) [@Boozahol\_Squid\_P.I](https://boards.straightdope.com/u/Boozahol_Squid_P.I)\ **Post date:** [January 23, 2008, 9:29pm UTC](https://boards.straightdope.com/t/whats-your-pickle/434459/27 "2008-01-23T21:29:13Z")
[QUOTE=Scubaqueen] got 'em in indiana, too. 😃 [/QUOTE] Really? Amazing… I suppose that every national chain must be local somewhere… it’s just odd to find out that I’m the local. ---
**Author:** ![Flutterby](https://avatars.discourse-cdn.com/v4/letter/f/6f9a4e/32.png) [@Flutterby](https://boards.straightdope.com/u/Flutterby)\ **Post date:** [January 23, 2008, 10:00pm UTC](https://boards.straightdope.com/t/whats-your-pickle/434459/28 "2008-01-23T22:00:37Z")
[QUOTE=Rushgeekgirl] My grandmother’s own, whether they were sweet or bread and butter. I have never had a jar pickle that tasted anything like hers. There was love in those damned pickles, love and seven days of work involved. [/QUOTE] My Grandma’s pickles are the same way. She makes these wonderful dill pickles, nice and crisp and garlicky.. mm and these ones called Polish Dills, which taste to me like a garlicky bread and butter (I dislike bread and butter but I love these ones..) [Previous page](https://boards.straightdope.com/t/whats-your-pickle/434459.md?page=1)