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Posted: 9/26/2016 6:38:05 PM EDT
[#1]
this is what i do-buy a jar of vlassic low sodium kosher dill spears. drain fluid. replace drained fluid with contents of a 12oz jar of diced jalapenos. make sure all pickles are covered by fluid(add a splash of water if you need) and jalapenos are distributed evenly. i usually do this in a tupperware container. put in the fridge and wait a couple days. very popular with my coworkers and i.
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Posted: 9/26/2016 7:29:14 PM EDT
[#2]
I can't help on making your own but see if anyplace in your area carries Nathan's Pickles. They make a spicy kosher which is awesome as well as a horseradish sweet pickle which is out of this world.
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Posted: 9/26/2016 11:12:37 PM EDT
[#3]
Quote HistoryQuoted: I can't help on making your own but see if anyplace in your area carries Nathan's Pickles. They make a spicy kosher which is awesome as well as a horseradish sweet pickle which is out of this world. eta: from a previous thread. i'd add a scotch bonnet or an habanero to each jar for spicy, unless you're a Texan, then i'd add half a jalapeno.  Best damn dill pickles ever Brine: 1 Quart apple cider vinegar (not apple cider flavored) 3 Quarts water 1 Cup pickling salt Boil 5 minutes - Keep hot Wash and cut off both ends of pickles. Cut large ones in half lengthwise. Drop 1 clove garlic 1 piece dill 1 little red pepper Into bottom of sterilized jar and pack pickles into jar upright. Place in hot water to heat jars (very hot!) Fill with hot brine. Heat lids and seal. Turn the jars upside down for a little while so that the lids stay hot. Turn right side up and make sure they seal. Wait 3 weeks Eat. KILLER |
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Posted: 10/2/2016 9:59:55 AM EDT
[#4]
Guys, thanks for all the posts I really appreciate it. I'm going to try them all
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Posted: 10/9/2016 4:34:15 PM EDT
[#5]
Quote HistoryQuoted:
this is what i do-buy a jar of vlassic low sodium kosher dill spears. drain fluid. replace drained fluid with contents of a 12oz jar of diced jalapenos. make sure all pickles are covered by fluid(add a splash of water if you need) and jalapenos are distributed evenly. i usually do this in a tupperware container. put in the fridge and wait a couple days. very popular with my coworkers and i. Thanks! That is such a good idea. |
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Posted: 10/10/2016 10:04:10 AM EDT
[#6]
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Posted: 10/22/2016 4:27:24 PM EDT
[#7]
http://www.myhumblekitchen.com/2013/07/a-simple-recipe-for-homemade-natural-fermented-pickles/
As they age, in the refrigerator, they get better and better.... |
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Posted: 10/28/2016 4:38:57 PM EDT
[#8]
I just use BozemanMT's recipe that's been posted here, then add a bunch of sliced jalapenos to the jar. Pretty darn good.
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Posted: 10/30/2016 1:10:12 PM EDT
[#9]
I make these. Takes about 8 weeks for all the flavors to meld. If you don't use an airlock, be sure to burb your jars. And, they're a lot better for you than vinegar based pickles.
http://www.myhumblekitchen.com/2013/07/a-simple-recipe-for-homemade-natural-fermented-pickles/ |
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Posted: 10/30/2016 1:26:05 PM EDT
[#10]
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Posted: 10/30/2016 2:39:18 PM EDT
[#11]
I like this spice for adding heat.
http://brandlsdeathpepper.com/ I don't make pickles but Id imagine it would be good. I really like to use it on Philly Steak Sandwiches. |
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