I prefer the Half Sour Pickles that this brand makes. They are found n the refrigerated Kosher section at my local Publix.

One of?
I’ve been sampling and making them for years and have barely scratched through all the different kinds.

Are you thinking of a particular example?

I found these at Publix and decided they’re a nice alternative to Claussens, not as tart or as garlicky.
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Well, just the ones served with various meals in Japan. Usually a mixture of various veggies, but always seem to have a very similar pickled flavor.
I guess I meant to say that they (any of them) are usually my favorite part of any Japanese meal they are served with.

I adore any dill pickle but especially adore Ba-Tampte Garlic Dill pickles! Have you tried Wickles? They are quite lovely in the spicy pickle realm.

Now I am really craving fried pickles from Lucille's BBQ.

Try Lucille's Fried Green Tomatoes too! Yumm. :)

Not a fermentation so am posting this here.

I had a glut of rhubarb stems to deal with last week and decided to try immersing them in a vinegar and sugar solution (also added a tiny bit of salt and a few thin slices of ginger).

Delicious!

The pickled rhubarb goes with both savoury and sweet foods. Great with cheese or cold cuts but also chopped up and added to a strawberry compote.

Anyone else pickled their rhubarb?

I would try but I never see it in stores and I don’t think it grows well here. Up north it was found in many gardens in my neighborhood. But it was always turned into strawberry-rhubarb pie or dipped in sugar and eaten raw.

I made a chutney with rhubarb last year, but I just had a back problem (which is resolving) and am keeping things simple. Pickling seemed the easiest way to deal with the stems as, raw, they take up a lot of room in the fridge. Turns out I like them better in the sweetened vinegar than as a chutney, much more versatile too.

But, yes, I see that Florida isn’t the best place to find them: https://edis.ifas.ufl.edu/publication/MV124

Still, if you ever do come across any it’s a great way to lengthen the time you’d have to use them. So long as the vinegar used isn’t too piquant and abrasive they should taste fine combined with strawberries in a dessert. Or blended and added to a drink, with or without alcohol. Since Aperol has become more and more popular, more and more people seem to be getting a taste for rhubarb, even if they don’t know it!

I think it would be an incredible kombucha flavor if I could put my hands on any.

I was given pickle beer. Not sure if anyone has tried it but I will report back in a few days :)

Publix now charges almost ten dollars for a jar of these pickles. That is insanely ridiculous.

I have not bought them at that price point — yet, anyway...

I've tried pickle beer before. IIRC, Martin House released a pickle beer a few years ago and that's what I tried.

was it any good?