Dill pickles, who's taking them?

[reckless toboggan]

Fess up kids. I love them thangs.

[Skidog]

Fuck...I love em too. My daughter just had 2 for "dessert". Yup she's for sure mine.

I like all pickles except sweet or bread and butter. Love half sours.

We mostly do vlasic and claussen here, but always have a jar. When I see the good stuff I indulge.

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[Flyoverland Captive]

Woodstock Kosher Dills are always in our fridge. Yumm.

[Ted Striker]

Love dill pickles. Even love dill pickle potato chips.

[::: :::]

Now I’m salivating...

[SkiBall]

And dill sf seeds are about the only seeds I'll eat.
But I ain't taking a dill. I would think the salt would create a burning sensation, unless you are into that kinda thing.

[iceman]

Nobody believes me at first, but once they try it they generally agree that good mustard on a good dill pickle is like a taste explosion. In a good way.

Just slap it on there and eat, don't be shy with the mustard.

[SkiBall]

I love mustard, so I am game. Preference of yellow, brown, dijon?

[iceman]

Yeah it needs some spice so brown or dijon, not yellow. Best is a good rough-ground country brown mustard if you have some but even Grey Poupon doesn't suck.

[cmcrawfo]

any tips on stiffening up a flacid Dill Pickle? I have yet to find a dill pill that works.

[iceman]

any tips on stiffening up a flacid Dill Pickle? I have yet to find a dill pill that works.

Not positive but I think that's a one-way road, once they get soft they ain't getting hard again, poor guys.

[SkiBall]

Yeah it needs some spice so brown or dijon, not yellow. Best is a good rough-ground country brown mustard if you have some but even Grey Poupon doesn't suck.

I have something that will work. Life is too short for cheap mustard.

[iceman]

Report back please.

[MakersTeleMark]

I pickle and ferment a ton of stuff. This year I had an absolute revelation when I decided to throw my pickling cukes into my leftover kimchi brine.

Holy amazeballs. Hard to go back to regular dills.

[SkiBall]

Report back please.

I already had dessert, but fuck it for science. Mt Olive kosher dill wedge with some Frenchs dijon mustard (ok, maybe a little cheap). Verdict: Not bad at all. Not quite a flavor explosion per se, but did not suck. The pickle slices were a little bland to start, so further testing will be done. Have some good brown at work for sammies.

[reckless toboggan]

Bick's Polskie Orgorki.

Probably pretty pedestrian compared to some of the others mentioned, but I was raised on them by my Baba.

When the pickles are done, I take a few big swings in the leftover juice in the jar before washing and recycling it. The original Gatorade.

[reckless toboggan]

I already had dessert, but fuck it for science. Mt Olive kosher dill wedge with some Frenchs dijon mustard (ok, maybe a little cheap). Verdict: Not bad at all. Not quite a flavor explosion per se, but did not suck. The pickle slices were a little bland to start, so further testing will be done. Have some good brown at work for sammies.

Try rolling the pickle slices in a little corn starch/corn flour, salt, and pepper, and then toss them in a pan/skillet with a little oil until the corn browns a little bit.

Remove from pan and put on paper towel to drain leftover oil off the pickles.

Then dip in your mustard of choice.

[SkiBall]

Try rolling the pickle slices in a little corn starch/corn flour, salt, and pepper, and then toss them in a pan/skillet with a little oil until the corn browns a little bit.

Remove from pan and put on paper towel to drain leftover oil off the pickles.

Then dip in your mustard of choice.

Noted for another day.

[reckless toboggan]

Noted for another day.

I forgot the egg. You have to dip the pickle in egg first so the other stuff will stick better. Some people use buttermilk instead of egg. Corn meal or corn flour work better than corn starch.

[irul&ublo]

any tips on stiffening up a flacid Dill Pickle? I have yet to find a dill pill that works.

PM Rontele

[Cruiser]

I don't eat a lot of pickles but when I do, I prefer them fried. Usually I add a healthy dose of mild yellow curry powder into ap flour in a Ziploc bag. Toss the pickles in and shake the whole bag vigorously. Then sift and deep fry. Oh boy!

[old goat]

Clausens are the best store bought. When I was a kid the local market in Detroit still had a pickle barrel. The best I've ever eaten though are the ones my aunt and uncle made every summer at their cottage--I often got to help. They added a hot pepper to some of the bottles. The pickles were aged in the dirt crawl space. Every once in a while they would find a bottle that had been neglected and had been aging for several years--the pickles were soft and HOT. Those are the bottles I wanted. I have the recipe and have been planning to bottle pickles myself but after 40 years I don't think it's going to happen.

[Skidog]

I despise soft pickles.

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[Conundrum]

I enjoy a good dill. Back when I'd drink shots, a pickle back was the best chaser in the world. Now I pick good liquor and sip to enjoy.

[The AD]

Even love dill pickle potato chips.

Me too. Those are great.