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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-16-2013, 11:26 AM   #16
fingerlickin'
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These new Vlassic Farmer's Garden are good for store bought.

http://www.farmersgardenvlasic.com/
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Unread 02-16-2013, 11:30 AM   #17
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Quote:
Originally Posted by fingerlickin' View Post
These new Vlassic Farmer's Garden are good for store bought.

http://www.farmersgardenvlasic.com/

^^^ THose do look good. Will have to try the Zesty Chips
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Unread 02-16-2013, 11:41 AM   #18
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Quote:
Originally Posted by DubfromGA View Post
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?
Holy Smoke BBQ pickles are my favorite!
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Unread 02-16-2013, 11:50 AM   #19
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Default here's some of my favorite homemade ones..

Pickled Liverwurst..


Jinks's Original pickled liver sausage.

1/2 gallon apple cider vinegar + 1 quart of water
2 large onions, cut in strips
2 to 3 tablespoons black peppercorns
2 to 3 tablespoons mustard seeds
few whole small red or green Chili peppers
~ 12 bay leaves
6 cloves of garlic
salt to taste
1/2 pound sugar
some hefty liver sausages

Bells jars, Sealable jars or a large lockable plastic container..
Pour one half gallon of vinegar in a saucepan with the water.
Add the sliced onions and Bay leaves. Add the peppers, mustard seeds and garlic.
Pinch of salt. Finally add 1/2 lbs of sugar.
Then you heat this mix but do not boil.
That is important: do not boil, but keep warm and stir until the sugar is dissolved.
Then you leave it to cool a bit.
Meanwhile cut the liver sausage. Thick slices.
Prop the liver sausage slices in the jars or jug.
Then you add the vinegar mix.
Now you let the jars rest in the refrigerator or cool pantry for ~ 2 weeks to come up to taste.

(Hint: If you use multiple jars in place of a large plastic container or jug-
sieve the vinegar mix and divide the solids peppers and onion etc.
in equal parts over the jars and then pour the liquid in the jars:^)




Pickled Garlics






the garlic recipe:
https://skydrive.live.com/view.aspx?...DF7D72822!1035

for the small jars I mixed in 1 Tblsp of spicy curry powder or Spanish paprika powder and shake them to dissolve it..
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Last edited by GARNAAL; 02-16-2013 at 01:48 PM..
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Unread 02-16-2013, 12:03 PM   #20
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Deep fried whole dills.
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Unread 02-16-2013, 12:09 PM   #21
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I'm going to cast a vote for the Wickles Pickles:

http://www.wicklespickles.com/wickles-pickles/

The taste is garlicky, spicy bread and butter pickles. They are the best!
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Unread 02-16-2013, 12:30 PM   #22
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Koegels Pickeled Bologna, or Pickeled red hots. But ONLY Koegels.
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Unread 02-16-2013, 12:42 PM   #23
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Wickles are the best storebought ones I have tried.
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Unread 02-16-2013, 01:07 PM   #24
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Quote:
Originally Posted by fingerlickin' View Post
These new Vlassic Farmer's Garden are good for store bought.

http://www.farmersgardenvlasic.com/
I have been eating their bread and butter pickles with some of these mezzetta jalapeno garlic olives. The combination of heat and Sweet is really good.

http://www.mezzetta.com/product/1010...earch=mezzetta
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Unread 02-16-2013, 01:08 PM   #25
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Default and here another one..

Oldjinks's Home made pickled white pearl onions.

Get a Hermeticly Sealed ~ 1 Gallon jar like this at the Container store or wherever..


and a few bags of frozen White pearl onions in the supermarket – and let them thaw out.


For the basic brine mix for the pickled onions heat (do not boil though...):

~ 1/2 gallon of white wine vinegar and just as much water
1 tablespoon mustard seeds
salt to taste
~ 1/2 lbs of sugar

Determine the acidity of the fluid: you do this just by tasting.
It Is too acidic, add some water in, it is not acid enough, add some vinegar.

Now the sweet/sour ratio. Beginning with two tablespoons of sugar, stir until sugar is dissolved. Would you like it sweeter, add more sugar while stirring.

Now also add the salt and mustard seeds.

Then dump then the onions in the brine and turn the heat up until you see light bubbles for ~ 1 to 2 minutes.

Spoon the onions into the glass jar and then pour the cooking liquid when it's coled off a bit on top until all is well covered.

Close the jar and place the onions 3 – 4 weeks in the pantry or cellar to get up to taste.
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Unread 02-16-2013, 02:11 PM   #26
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I prefer my pickle in my pants

But, when it comes to eating pickles, I enjoy just about all styles and veggies. But, my all time favorite are Kosher dill pickles that are "new", meaning barely pickled.

BTW, I hear that our fearless Poobah absolutely loves anything pickled! He loves them so much that a bunch of us sent him pickled things as a gift a while back.

http://www.bbq-brethren.com/forum/sh...ad.php?t=11898

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Unread 02-16-2013, 02:27 PM   #27
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Quote:
Originally Posted by nexpress View Post
Famous Dave's
I was just at Kroger and saw these so I snagged a jar to go with kippers and cream cheese on Ritz. Haven't opened them yet, I've been good. I've been known to go through a jar of bread and butter pickles in one sitting...as far as that goes, so has Redhot the last time I ordered Double D's..
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Unread 02-16-2013, 02:29 PM   #28
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Quote:
Originally Posted by deguerre View Post
I was just at Kroger and saw these so I snagged a jar to go with kippers and cream cheese on Ritz. Haven't opened them yet, I've been good. I've been known to go through a jar of bread and butter pickles in one sitting...as far as that goes, so has Redhot the last time I ordered Double D's..
Gettem good & cold.
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Unread 02-16-2013, 02:55 PM   #29
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Here's some I make. they go good in a Bloody Mary

Horseradish Pickles

1 Gallon dill pickle spears

2 Cups Horseradish

6 Cups Sugar

1 2/3 cups Water

3 1/3 Cups Vinegar

Drain all juice from pickles and add horseradish. Set aside. Bring to boil sugar, water and vinegar, stirring often. Let cool COMPLETELY. Pour over pickles and horseradish.
Refrigerate. Ready in 3 days
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Unread 02-16-2013, 02:59 PM   #30
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Quote:
Originally Posted by Bluesman View Post
Here's some I make. they go good in a Bloody Mary

Horseradish Pickles

1 Gallon dill pickle spears

2 Cups Horseradish

6 Cups Sugar

1 2/3 cups Water

3 1/3 Cups Vinegar

Drain all juice from pickles and add horseradish. Set aside. Bring to boil sugar, water and vinegar, stirring often. Let cool COMPLETELY. Pour over pickles and horseradish.
Refrigerate. Ready in 3 days
Is that prepared horseradish or grated fresh horseradish?
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