These are really good.

Kosher Dill Pickles

www.traderjoes.com

 

We love Famous Dave's Sweet N Spicey.

 

 

One of my Faves, too!

 

 

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I'm glad to see that at least one other person recognizes that the world's best pickles come from Germany. The Kühne brand pictured are OK, but the absolute best are the Hengstenberg in the large jar that were available at Big Lots (before their bankruptcy and Donald's tariffs?).

Sorry, but 'murican pickles are always either way too salty, way too garlicky, way too sweet, or some combination of the three.
German flavors, whether sauerkraut, pickles, vinegar, etc. are always more subtle and therefore more flavorful and enjoyable. FWIW, same goes for European soap and other toiletries (smells not taste!).

 

My favourite store bought pickles are the ones imported from Poland, doesn’t seem to matter IMO what brand they are but if from Poland they are all good. You can find them at most ethnic grocery stores, Ukrainian or Polish meat shops.

 

Claussen is most definitely one of the best, and one of my favorite. I also really like Vlasic...

 

Persian pickles found in Asian markets, for the most part, are among my fav.s. The best pickles I've ever had were made by an older friend's Japanese wife. They lived in Whitter, CA and had access to an abundance of Asian markets but she used regular pickling sized 'merican cukes as the basis for her pickles. She was going to share her recipe w/me but passed before it ever happened. I would get 2 or 3 qt. bottles of them for Christmas, for probably 15 years or more from her because she knew how much I liked them. They were nonpareil.

I also like some varieties of Polish dills, and a bit of pickle juice was Mom's secret ingredient in her potato salad, that I miss also.

 

I like most dill pickles but I generally go for the Vlasic whole pickles. When putting them on a sandwich I slice them lengthwise, thin as a nickel and use them like that.

 

I like that these Polish Dill Pickles don't have "any" added Yellow Coloring and have real Dill Weed and other Whole Spices added. They're still on the sweeter side, although tasty. Europeans must be into sweet. Going to have to Pickle my own one of these days.

 

Boars Head makes great dill pickles, but to me the greatest ever was their bread and butter variety: a perfect combination of sweetness and just a little bit of heat. And then they stopped making them, or so the guy at Publix told me. They still sell a horseradish b&b, but it’s just not the same.

 

You can alter pickles with no heat by adding a dash of ground hot pepper and shaking them up and letting them sit for a day or two to allow the heat to absorb.

 

I'm going to try German next time and hope they'll be more like grandmas homemade!

 

Walmart has a spicy maple bourbon pickle that's pretty darn good..

 

I hope the cucumbers are screaming in the jars when boiled alive. I detest the taste of cukes smuggled into salads etc..

😇

 

Half sours

 

 

As far as store bought it would have to be 1st claussens 2nd Vlasic

 

I like pickled beets also.

 

I like to make a pickle salad
1 jar of green olive salad
1 can of sliced olives
1 jar of baby gherkins
1 cucumber diced
6 roma tomatoes diced
1 onion diced
1 red and green pepper diced
1 bottle of good dressing
Let sit for three days then enjoy.

 

 

My daughter cans the best pickles! Bread and Butter w/onion, and Sweet (whole and sliced). Got a few cans in the fridge right now! In fact, I think I'll go have me some.

 

Pickles are so easy to make that I don't buy 'em:

2 gallon jar
Fill with pickles. I slice 'em to fit more in.
1 TBL each of corriander seeds, mustard seeds, dill seeds and black peppercorns. Crush 'em in a mortar with a pestle if you want.
1/3 cup salt.
1 head of garlic, peeled and minced.
Water to the brim.
Wait four days and you have have great half-sours. Wait a week and you are at full sour. I usually can't wait the full four days, 'cause I do love me some pickles. When you are finished, drink the pickle juice, rinse and repeat.

 

We make them every year too. Good stuff.

 

^ Question. Can you reuse the pickle juice for the next batch ?

 

I have eaten half the pickles and then put in new cukes halfway through the fermenting process. So it can work. But I wouldn't use it indefinitely. For one thing, the taste of the spices changes over time. With these pickles, you are managing the bacteria that naturally ferment in this salty environment, so I wouldn't want to go forever with it.

 

I prefer Cornichons.

 

I stumbled on to these from my brother's Costco recommendation
They are sort a half sour with a crunch and great flavor.
I appreciate the entries as i will have to try the polish and german varities

 

Crunch is important.

 

Another vote for Claussen, especially the wholes.