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.
[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.
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Those sound awesome! How do you do that?
[QUOTE=Crocodiles And Boulevards]
We have Mt. Olive kosher dill in Arkansas 
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got 'em in indiana, too. 
[QUOTE=Big Bad Voodoo Lou]
Those sound awesome! How do you do that?
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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.
Try the hot pickles at Famous Dave’s. Ms. Malienation loves 'em.
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.
[QUOTE=Scubaqueen]
got 'em in indiana, too.
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Really? Amazing… I suppose that every national chain must be local somewhere… it’s just odd to find out that I’m the local.
[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.
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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..)