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.

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?