Pickles....what do you like?

DubfromGA · 02-16-2013, 09:08 AM

My supply has been hit hard. Time load up on some more.

These have been great....not overly sweet....not overly hot. Just about right.

Any particular variety that you are really fond of?

HankB · 02-16-2013, 09:13 AM

Claussen hands down.

Indymule · 02-16-2013, 09:20 AM

Heifetz bread & butter chips. My perfect compliment to a good Q

ShadowDriver · 02-16-2013, 09:23 AM

I've been experimenting with making my own pickles as of late... and not just those made with cucumbers!

Some folks in the neighborhood got me into pickled onions, pickled green beans, and my wife made a batch of pickled zucchini that rivals anything I've had from the store.

Here's a shot of some Spicy Traditional and Spicy Blue Dragon Thai Pickled Shallots

It's frustrating having to wait for a month or two (unless you're using one of those "quick pickle" recipes), but it sure is worth it!

DubfromGA · 02-16-2013, 09:27 AM

Quote:

Originally Posted by ShadowDriver

I've been experimenting with making my own pickles as of late... and not just those made with cucumbers!

Some folks in the neighborhood got me into pickled onions, pickled green beans, and my wife made a batch of pickled zucchini that rivals anything I've had from the store.

It's frustrating having to wait for a month or two (unless you're using one of those "quick pickle" recipes), but it sure is worth it!

My grandfather used to make some awesome watermelon rind pickles.

Gore · 02-16-2013, 09:36 AM

Can't take the sour myself. My grandmother used to make some mild pickles I loved and had a great aunt who made watermelon pickles.

flyingbassman5 · 02-16-2013, 09:38 AM

I love cowboy candy and sweet fire pickles.

That spicy sweet combo is the best.

nexpress · 02-16-2013, 09:49 AM

Famous Dave's

powerpig · 02-16-2013, 09:50 AM

I wasn't much of a pickle fan until I discovered Wickle's Pickles made here in Alabama. When tasting, they start out sour, switch to sweet and finish spicy hot. Best pickles ever!!!!

AustinKnight · 02-16-2013, 09:53 AM

Wickles are the chit, sweet & spicy

Sent from my SGH-T999

deguerre · 02-16-2013, 10:09 AM

If you haven't tried Bamabuzzard's Double D's Cajun piclkes, you ain't lived yet.

http://shop.doubledsbbq.com/16-oz-Ja...AJ-PICKLES.htm

He's a member here too.

In fact, on edit, I just ordered two pickle two packs.

Trust me. They're worth it. Even with shipping.

WineMaster · 02-16-2013, 10:14 AM

Famous Daves. Great sweet & spicy. After done with pickles, throw some hardboild eggs in the brine. Yum

Bludawg · 02-16-2013, 10:48 AM

A jar of these little gems live in my icebox 24/7 365 lets just say they're highly addictive and are made for BBQ.

Blu's BBQ Pickles
This recipe comes from a roadside joint in central Texas that served these along with their BBQ. As a boy we would stop there on the way back from the sale barn on Wed me and my Dad and my PaPa. PaPa talked the old boy out of the recipe some how and they have been a family staple ever since.

One gallon of whole sour pickles (suggest Best Made Brand sour pickles Available at Walmart)
One four pound bag of sugar (2.5# for less sweet)
One two ounce bottle of Red Pepper sauce like Tabasco or Trappys
One twelve ounce can of jalapeno slices

Drain the pickles and discard the sour brine.

Cut the pickles into slices or spears or whatever suits you.

In a large mixing bowl, combine the sugar, Red Pepper sauce and the juice from the jalapenos.

Alternately spoon sugar mixture and pickle & jalepeno slices back into the jar untill it's all in there which takes a little pushin' and
packin' towards the end.

During the next couple of hours, turn the jar over every few minutes to agitate the sugar and help it disolve.

The pickles will give up enough new brine to totally disolve the sugar over the next couple of hours. Stick'em in the 'fridge
and in a couple of days they'll be ready!

They should stay refrigerated when not actually gettin scarfed!

ShadowDriver · 02-16-2013, 10:52 AM

Looks like an interesting and tasty recipe, Blu. I think I'll have to give that a shot.

cds9333 · 02-16-2013, 10:55 AM

While they are expensive ($12/qt), I love McClure spicy pickles. I did try my hand at pickling last year with a recipe that turned out awesome, except for a lack of pickle crisp.

02-16-2013, 09:08 AM	#1
DubfromGA is One Chatty Farker Join Date: 01-08-13 Location: Georgia	Pickles....what do you like? My supply has been hit hard. Time load up on some more. These have been great....not overly sweet....not overly hot. Just about right. Any particular variety that you are really fond of? __________________ Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce:

02-16-2013, 09:13 AM	#2
HankB is One Chatty Farker Join Date: 01-16-12 Location: Winfield, IL	Claussen hands down. __________________ Weber Crazy

02-16-2013, 09:20 AM	#3
Indymule Got Wood. Join Date: 02-12-13 Location: Avon, Indiana	Heifetz Heifetz bread & butter chips. My perfect compliment to a good Q __________________ Just a greenhorn trying to learn from the Masters :becky: Oklahoma Joe's Vertical Roasting Oven Weber 22.5 OTG I'm a butt, brisket and Jack Daniels man Jay

02-16-2013, 09:23 AM	#4
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	I've been experimenting with making my own pickles as of late... and not just those made with cucumbers! Some folks in the neighborhood got me into pickled onions, pickled green beans, and my wife made a batch of pickled zucchini that rivals anything I've had from the store. Here's a shot of some Spicy Traditional and Spicy Blue Dragon Thai Pickled Shallots It's frustrating having to wait for a month or two (unless you're using one of those "quick pickle" recipes), but it sure is worth it! Last edited by ShadowDriver; 02-16-2013 at 10:30 AM..

02-16-2013, 09:36 AM	#6
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Can't take the sour myself. My grandmother used to make some mild pickles I loved and had a great aunt who made watermelon pickles. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

02-16-2013, 09:38 AM	#7
flyingbassman5 is one Smokin' Farker Join Date: 11-26-12 Location: Saint Louis MO	I love cowboy candy and sweet fire pickles. That spicy sweet combo is the best. __________________ 18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC

02-16-2013, 09:49 AM	#8
nexpress Full Fledged Farker Join Date: 05-11-11 Location: lexington ky	Famous Dave's __________________ Large BGE, Ique110

02-16-2013, 09:50 AM	#9
powerpig Full Fledged Farker Join Date: 03-06-11 Location: Guntersville, AL	I wasn't much of a pickle fan until I discovered Wickle's Pickles made here in Alabama. When tasting, they start out sour, switch to sweet and finish spicy hot. Best pickles ever!!!!

02-16-2013, 09:53 AM	#10
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Name/Nickname : D	Wickles are the chit, sweet & spicy Sent from my SGH-T999 __________________ Pitmaker Magnum Snipper * UDS* Copper Kettle

02-16-2013, 10:09 AM	#11
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	If you haven't tried Bamabuzzard's Double D's Cajun piclkes, you ain't lived yet. http://shop.doubledsbbq.com/16-oz-Ja...AJ-PICKLES.htm He's a member here too. In fact, on edit, I just ordered two pickle two packs. Trust me. They're worth it. Even with shipping. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

02-16-2013, 10:14 AM	#12
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	Famous Daves. Great sweet & spicy. After done with pickles, throw some hardboild eggs in the brine. Yum __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

02-16-2013, 10:48 AM	#13
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	A jar of these little gems live in my icebox 24/7 365 lets just say they're highly addictive and are made for BBQ. Blu's BBQ Pickles This recipe comes from a roadside joint in central Texas that served these along with their BBQ. As a boy we would stop there on the way back from the sale barn on Wed me and my Dad and my PaPa. PaPa talked the old boy out of the recipe some how and they have been a family staple ever since. One gallon of whole sour pickles (suggest Best Made Brand sour pickles Available at Walmart) One four pound bag of sugar (2.5# for less sweet) One two ounce bottle of Red Pepper sauce like Tabasco or Trappys One twelve ounce can of jalapeno slices Drain the pickles and discard the sour brine. Cut the pickles into slices or spears or whatever suits you. In a large mixing bowl, combine the sugar, Red Pepper sauce and the juice from the jalapenos. Alternately spoon sugar mixture and pickle & jalepeno slices back into the jar untill it's all in there which takes a little pushin' and packin' towards the end. During the next couple of hours, turn the jar over every few minutes to agitate the sugar and help it disolve. The pickles will give up enough new brine to totally disolve the sugar over the next couple of hours. Stick'em in the 'fridge and in a couple of days they'll be ready! They should stay refrigerated when not actually gettin scarfed! __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

02-16-2013, 10:52 AM	#14
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	Looks like an interesting and tasty recipe, Blu. I think I'll have to give that a shot.

02-16-2013, 10:55 AM	#15
cds9333 Full Fledged Farker Join Date: 09-06-08 Location: Manhattan, KS	While they are expensive ($12/qt), I love McClure spicy pickles. I did try my hand at pickling last year with a recipe that turned out awesome, except for a lack of pickle crisp.