At Lucille's Smokehouse restaraunt here in L.A. they have the best fried dill pickles. I used to love dill pickle flavored potato chips but haven't seen them lately. I think I used to buy them in Toronto.

We bought a big pack of these in Minden, Ontario, Christmas 2006.

Perhaps it's a Canadian thing.

As soon as I get home this weekend I'm going to make me some fried pickles.

Hmmmm....

recipe please!!! what kind of coating do you use on the pickles & how do you keep it from sliding off? I know they have to be completly dry & the oil has to be the right temp but it still seems like it might be a problem.

Not only do I drink that, but also the juice squeezed from sauerkraut.

I did that once when i was pregnant with my son. I think my husband almost vomited, LOL.

I love pickles! Years ago a neighbor made overnight pickles. Yum! Here's her recipe.

OVERNIGHT REFRIGERATOR PICKLES


7 cups cucumbers, sliced thin

1 cup onion, cubed

1 green pepper, cut small

2 tablespoons salt

1 tablespoon celery seed

2 cups sugar

1 cup vinegar

Mix together cucumbers, onion, and green pepper. Sprinkle salt and celery seed over top. Mix well. Leave on, do not rinse.

In a separate bowl, mix together the sugar and vinegar. Mix this cold, do not heat. Stir real good. Pour over cucumbers. Put in jars and refrigerate.

Very good!

Hahaha! That happened to me, too. I mentioned that to my boyfriend when I saw he had a jar of pickles in his fridge and he just said, "Don't let me catch you drinking out of the jar; use a glass."

I haven't drunk pickle juice since I was in grade school, but now I am so tempted

Polish dill pickles are my favorite.

Put them on a sandwich. Or, watch people at Disneyland eat the giant ones there and be amazed...

I can't stand when pickles are put onto sandwiches. BUT, I can easily go through an entire jar of half-dill kosher pickles in an hour or so.

I have also enjoyed pickle-tini's from time to time...instead of olive juice, just drain your pickle jar into some chilled vodka/gin. @:-)

My dad would buy 5 gallon pails of Ba Tampte half-sours for his deli station... they are my crack. I try very hard to control portions of what/where I eat, but deli half-sours get downed like a chip mill chews trees.

There are four tests of a good deli, Jewish or not:

+ Is the rye bread spicy but filled with the rich scent of yeast?
+ Does the pastrami have a good, black crust filled with coriander and pepper?
+ Does the chicken soup's broth have so much flavor that it alone would be a meal?
+ Are the Half-Sour's salt cured, bright green, served whole, and begging you to eat the whole bowl?

Cheers,

-Andrew

I like the pickles spears from Boars Head deli products...taste like the ones Grandma used to make.

I love a good half-sour dill pickle that goes crunch!

Here's the recipe I've been using at home...

2 lbs of fresh pickling cucumbers (must be firm & w/o blemishes, remove stems & ends)
a nice handfull of fresh dill
3 cloves of garlic, cracked
1 tablespoon mustard seed
1 teaspoon of whole peppercorns
2 bay leaves
2 fresh grape leaves

Pack cukes and seasonings into a glass, ceramic, or plastic container and cover with a cool solution of 4 parts water to 1 part vinegar adding 5% kosher salt by weight. (ie: 4 cups water + 1 cup vinegar is 40 oz., so you should add 2 oz. of salt, about 1/4 cup)

Use a plate and weight to keep pickles fully submerged & cover container (or a ziplock bag full of tap water works great too); leave in your refrigerator for about a week to get to a nice crunchy half-sour...or 12 days to 3 weeks for full sours.

A new item that they're adding to the MN State Fair that should be great is pickle juice in a sleeve. Every year they add something new. We have the classic state fair food and it's great and all, but it never hurts to add some new item every year. What fun it will be to try that!