Cucumber pickles, the way-too-brined, way-too-much-dill deli-style that most people think of when you say "pickles", kick fucking ass, one of the greatest things in life, food or otherwise. The crunchier the better, but kinda soggy is fine, too. Gherkins, bread and butter, any kind of sweet pickle are a straight abomination and don't count. The relish on a Chicago dog is, by a million miles, the worst thing on it. One summer I grew Boston pickling cucumbers and dill for making fridge pickles and the worst thing I did was not omit sugar and onion when following the recipe.

Pickles and yellow mustard are a match made in Heaven. The aforementioned Chicago dog, Cubano sandwiches, putting them together on a burger, all great.

Other pickled things are great, obviously. I had achaar for what I think was the first time at kerble's house a few months ago and it ruled. Giardniera, also great. I will probably make carne asada tacos this weekend and will make pickled red onion as an optional topping. Delicious!

I'm not too fond of them, so I don't eat them often. But, because of that, pickles give me a unique salty-water taste that I don't have on my pallette. Which makes – for me – a pastrami sandwich with mustard and pickles an unusual (which, I also don't eat mustard often either) yet great taste. So totally give pickled cucumbers that.

For other pickled stuff, kimchi is the best. Then, while not exactly a close-to-first second place but a solid one is coleslaw. As with pickles, it's not something I order often (partly because there is a lot of awful coleslaw), but when it's well made and is part of a burger, holy hell I had no idea it's that good. Third but excellent always is Vietnamese pickled white raddish that goes on bánh mì. Very likely, a lot of other good pickled stuff that I haven't tried yet.

You know how Steve always had an appreciation of BRW for BRW's love for R.E.M.? I have that same appreciation for this guy...

Lu Zwei wrote: Thu Mar 05, 2026 12:59 pm Holy shit, the sound it makes when you bite it? OH MAN!

...and his love for pickles.

Always a jar of locally made kimchi and dill pickles in the fridge.

Maybe this is obvious to everyone, but I read about it a few years ago. Using the brine from store-bought pickles you like - heat it to boiling, add a little more fresh vinegar, salt and whatever spices you like. I like peppercorns, bay leaf and red chili. Pour it back in the jar filled with fresh veg and in a few days, voila. Currently I have one with spears of English cuke, carrot and garlic slices but this works for any veg that takes to pickling. I've only recycled once before I pitch it and start fresh though.

Tree wrote: Thu Mar 05, 2026 3:14 pm Cucumber pickles, the way-too-brined, way-too-much-dill deli-style that most people think of when you say "pickles", kick fucking ass, one of the greatest things in life, food or otherwise. The crunchier the better

As kids we would house cucumber pickles especially after church. Quaff it down with red or grape kool-aid and some pop rocks makes you a star.

Just had pickles the other day with lulya and chicken kebabs yum. I bet mozzarella sticks and pickles would be the business. Gonna try it out.

joelb wrote: Fri Mar 06, 2026 10:10 am
Maybe this is obvious to everyone, but I read about it a few years ago. Using the brine from store-bought pickles you like - heat it to boiling, add a little more fresh vinegar, salt and whatever spices you like. I like peppercorns, bay leaf and red chili. Pour it back in the jar filled with fresh veg and in a few days, voila. Currently I have one with spears of English cuke, carrot and garlic slices but this works for any veg that takes to pickling. I've only recycled once before I pitch it and start fresh though.

I throw hard-boiled eggs in the leftover brine. Dee-lish!

enframed wrote: Fri Mar 06, 2026 9:04 pmI throw hard-boiled eggs in the leftover brine. Dee-lish!

kerbled

I've marinated cod in half sour pickle juice a few times and it turns into fish candy. Probably could have eaten it raw but I pen seared it and it was the bomb.

Having scrambled eggs with pickles RN, as god intended.

That's a great sushi restaurant in Portland that has a pickle plate and it features pickled chrysanthemum stems, and they are absolutely one of the best things I've ever had.

Pickles kick ass. Over Covid I started making fridge pickles and the two that stuck around past Covid were red onion fridge pickles for tacos, and pickled curry cauliflower. So great.

Tried experimenting with fermentation last summer but my results were consistently more sour/skunky than what I wanted, with the exception of a recipe I found for bread and butter chips that turned out way better than any of the store bought ones I have ever had. They're normally too sweet but these weren't overly so. I tried fermenting green tomatoes and I had to toss the jar. Skunky as hell, hated 'em.

Call me a basic Midwest bitch but a jar of Milwaukee's petite baby dolls or some Claussen spears will vanish from the fridge in a day if I indulge myself.

Pickled herring rules.

As does pickled asparagus. And kimchi. And all the other pickles. Can't think of a bad one.