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Know a great pickle recipe?

Answered on August 19, 2014
Created June 27, 2011 at 3:57 PM

Piggybacking off an earlier question (that made me think about how much I miss eating pickles), anybody have a ridiculously good fermented pickle recipe?

I know there was a basic process in the earlier question, but I am talking about a so-good-you-can't-stop-eating-them, I'll-never-want-another-pickle-again style foolproof recipe?

Right now, I am leaning towards Alton Brown's version because he rarely steers ya wrong, but I'd like the wisdom of the paleo community to chime in.

A31b063c5866c08aa9968a8f2f1e9949

(1721)

on June 28, 2011
at 11:19 PM

I don't feel nearly the same way about sauerkraut as I do about pickles. Pickles are delicious. When I get around to making them, I will report back how they turn out. I am kinda worried about the Alton recipe (and yours by extension, since they are very close) because one of the reviews said they tasted like "salty cucumbers". I'm hoping for good pickle-y flavor, not salty cucumbers.

A31b063c5866c08aa9968a8f2f1e9949

(1721)

on June 28, 2011
at 11:17 PM

Nice, Kelly. Looking forward to it. I don't understand her, but my wife doesn't like dill pickles. She will certainly enjoy that.

345c1755efe005edd162b770dc6fb821

(8767)

on June 28, 2011
at 05:57 PM

my grandmother use to make bread and butter pickles, I'm trying to get the reciepe from my dad, now THATS a pickle worth indulging on! Now if I can only get it!! I'll let you know!

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Medium avatar

(3029)

on June 28, 2011
at 11:15 AM

Huh! You rejected my basic pickle recipe. My pickles feel dejected and crushed.

IMHO, adding spices to the garlic and dill doesn't make it better. It's already perfection. I feel the same way about sauerkraut. Make it with cabbage, salt, and water and nothing else. For me, less is more, but to each his own.

Post the recipe if you try something and it fulfills all your pickle fantasies.

A31b063c5866c08aa9968a8f2f1e9949

(1721)

on June 28, 2011
at 11:19 PM

I don't feel nearly the same way about sauerkraut as I do about pickles. Pickles are delicious. When I get around to making them, I will report back how they turn out. I am kinda worried about the Alton recipe (and yours by extension, since they are very close) because one of the reviews said they tasted like "salty cucumbers". I'm hoping for good pickle-y flavor, not salty cucumbers.

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