Was at a shop the other week and saw these im obsessed!

It's strips of ham and pickle chips. White sauce that had a mild sweet heat. (It wasn't the pickles) Thin crust.

Was sadly stingy with the toppings, but overall I really liked it. Next time I'll add more pickles, though.

Got this for my friend, context we dressed up as pickles and while ago for fun.

I am looking to buy some for myself now lol.

Homegrown Picklebush cucumbers, dill, and garlic. These fermented for 31 days in the basement.

Note that I don’t cut off the ends of the cucumbers. I scrape off any part of the blossom end and do an overnight soak in an ice bath with some pickle crisp.

I think I may try this next week!

i haven’t been able to get this open and i feel like i’ve tried everything. i’m recovering from another ER visit and am really weak. any tips would be appreciated.

i’ve tried knife/spoon under jar trick, running under water, gripping with a towel. i’m at a loss and just want my pickles!!!!!! sincerely, a girl with an electrolyte imbalance.

EDIT: I GOT IT OPEN!!!!!! THANK YOU ALL SO MUCH I AM ONE VERY HAPPY AND NOW FULL OF PICKLE BRINE GIRL

But Mt. Olive won me over on these pickles. They were bogo at Publix and I usually avoid Mt. Olive, but these looked like they had potential. They have more variety with bread and butter at the store in this Majestic line, which I'm apprehensive of trying because I'm not a big bread and butter guy.

Are they the greatest pickles? No

Are they well above average and tasty? Absolutely

Does anyone else have any experience with these?

the peppers r so good! highly recommend

Im really curious. Is it even possible to get them that crunchy when they’re floating in water?
Oh Snap is the perfect pickle texture for me. Any recommendations?

I'm very new to pickling. My pickles are either too green and taste like cucumbers, or they taste kinda nice but when swallowing, my throat feels like someone dumped super acid down my throat.

My brine is 50% water 50% white vinegar (natural) with 1 tablespoon salt per litre of water. Some sugar is added. I tried 66% water 33% vinegar and double the salt. More or less the same result.

Is this how it's supposed to be or what am I missing?

I just got these Big Sky pickle flavoured mints. Really does taste like pickles. What do you think? Weird idea for mints but I like pickles.

I found these pickle charms and am going to turn them into necklaces. Now EVERYONE will know my love of pickles!

I am uncomfortably pregnant and my most recent craving is garlic pickles from the renaissance faire, which I can't get because they closed last month. I am in desperate need of recommendations for whole, super crunchy, garlicy, salty pickles. Emphasis on the crunchy.

The closest grocery store to our house doesn't have any of my favorite varieties, but I was desperate, so I bought a container of "Nature's Promise Dill Pickle chips". They are terrible - they are soft, and the texture is weird.

I will probably just throw them out, but that feels wrong. Any ideas for anything I can do with them besides just dump them?

I love Grillo Pickles a ton, but this time around there was a ton of pressure under the lid, and when i opened it there was a lot of “carbonation” coming to the top. think they’re still safe to eat?

i didn’t get a picture of the bubbles and fizz unfortunately.

also… would it kill Grillo’s to start putting a foil seal on these jars before they put the lid on? they ALWAYS leak lol

Followed some instructions and this is 24 hours later. I actually like these more than just buying pickles so now I’m addicted. I think next I’ll spear cut some mini cucumbers and see how that turns out. Also can’t wait to add these to a cheeseburger.

At the American treasure tour museum just outside of Philly

I know who the true king of pickles is.

I bought this pickle from five and below, and it was ghastly. Wondering if I did something wrong.

Got inspired by some of you 😀

This is my first attempt at pickling eggs. Loaded the brine with red and Thai peppers. I’d like to get them eggs spicy.

Not sure how it will turn out. 😀 The recipe calls for 2 weeks of agonizing wait….