Thread Number: 27816
In search of the World's Best Dill Pickles...
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Post# 426139   4/1/2010 at 16:14 (5,333 days old) by DanManTN (Tennessee)        

danmantn's profile picture
I LOVE dill pickles. I even made my own last year. Unfortunately, Vlasic and Mt. Olive dominate the market anymore and smaller brands are quickly disappearing. Long gone are the days fo Cates Pickles (Faison, NC) or Paramount Pickles (Louisville, KY). Modern day pickles just don't cut it for me.

I wanted to ask the group to recommend either their favorite brand of dill pickles, or post their favorite recipe for homemade (canned) dill pickles. Surely there are some winners out there!





Post# 426151 , Reply# 1   4/1/2010 at 16:31 (5,333 days old) by norgeway (mocksville n c )        
Cates!

Cates were the best!, I remember Betty Feezor advertising them on her TV show when I was a kid,in the days before cable tv and the Food Network,whatever she said was the GOSPEL TRUTH, so we all bought Cates pickles, and they were GOOD. I make Bread and Butter, but have never made Dills, though I like them.

Post# 426154 , Reply# 2   4/1/2010 at 16:34 (5,333 days old) by randycmaynard ()        
Have you tried.........

Clausen pickles..... usually in the produce area and are always in refrigerated section. I like those better than any others in the regular condiment isle. Another neat thing if you're into gardening is to plant a few hills of cucumbers and some dill and make them fresh later in the summer/fall. They're not that hard to make just have to wait a few weeks after canning them up for the max flavor and crispness. Man are those good that way!

Anyways - try Clausen. They have different versions from small whole to large whole also spears, halves and sandwich strips.


Post# 426155 , Reply# 3   4/1/2010 at 16:35 (5,333 days old) by rp2813 (Sannazay)        

rp2813's profile picture
My mom used to put up dill pickles every summer. My sister still does, so I will get the recipe from her and post it here or email it to you directly. It's fairly easy, and people used to love my mom's pickles. I haven't yet tried the batch I helped with last August. When I eat pickles, they keep reminding me that I've done so for quite a while afterward.

Post# 426160 , Reply# 4   4/1/2010 at 16:42 (5,333 days old) by sudsman ()        
BEST MAID

Made right here in Ft Worth.

Post# 426164 , Reply# 5   4/1/2010 at 16:48 (5,333 days old) by randycmaynard ()        
My grandmother (dad's side) always had large gardens

and we would help her tend them - lived right up the hill from her house so we always had fresh veggies as quick as they started coming in til the frost ended the season in late Oct. We had multiple hills of cucumbers and always planted a section of dill for the pickles. Used to help her put them up and they were so good later in the year when they were well pickled. We put up just about every kind of veggies - corn, green beans, shelly beans, potatos, tomatos, okra etc. Lots of hard work but it paid off in the winter to have all those home canned veggies available. Such wonderful memories and then there was the homemade yeast bread and rolls........ wow!

Post# 426167 , Reply# 6   4/1/2010 at 16:55 (5,333 days old) by ironrite ()        
Bubbies

A friend of mine in California served these and they are closest to my Grandmother's homemade pickles. As as kid I accidently discoverd large fermenting crock on her attic stairs. Told my mother about it. She laughed and said "did you like those pickles we had at dinner last night? That's where they come from." Nasty looking crock, but great pickles!

Here's a link to their site, and it looks like they're available at Earth Fare in Knoxville. You'll find them in the refrigerated section of your market.


CLICK HERE TO GO TO ironrite's LINK


Post# 426170 , Reply# 7   4/1/2010 at 17:11 (5,333 days old) by goatfarmer (South Bend, home of Champions)        
Sechlers

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Very good, from the Hoosier state.

CLICK HERE TO GO TO goatfarmer's LINK


Post# 426172 , Reply# 8   4/1/2010 at 17:25 (5,333 days old) by randycmaynard ()        
Got to head to Earth Fare

and try those pickles and probably a few other things too! A little off the pickle topic a moment but was thinking about things natural made or made with natural insted of artifical - probably not greatest thing to drink in excess but the cane sugar sweetend CocaCola or Red Rock Colas and Ginger Ale.... the cane sugar sweetened sodas (pops) just have a better taste and bite that HF corn syryp sweetened things. Hard to find the cane sugar CocaColas - did find some at the local Kroger in the Mexican foods section - the mexican cokes... really nice tasting much like the Red Rock colas.

OK done with that - now you can go back to pickles.....lol!


Post# 426173 , Reply# 9   4/1/2010 at 17:26 (5,333 days old) by petek (Ontari ari ari O )        

petek's profile picture
Steinfelds (Oregon) were really good but then Vlasic must have paid off the Cdn groceries because you can't get them anymore. Vlasic are terrible imho. I won't buy them.

2nd the opinion on Clausens, very good too as well as Strubs, both are always in the refrigerator case but they're kind of expensive but worth it


Post# 426180 , Reply# 10   4/1/2010 at 18:15 (5,333 days old) by SactoTeddyBear ()        
"C&K" Clause & Krause:

Kosher Dill Pickles, or for that matter almost any Kosher Dill Pickles. We used to have a great Restaurant here called Original Mac's and they basically served Kosher Food. I would go Downtown, during the Summer Months and have Lunch with my Father, when he was working for the State. One of our most favorite places to eat Lunch was Original Mac's. We would get their Kosher Hot Dog Sandwiches, served with couple of sliced Kosher Dill Pickles and Macaroni Salad. We liked the Kosher Hot Dogs so much, that after Lunch, my Father would buy 6 or 8 Kosher Hot Dogs to give to me to take home and have our Mother prepare them for that Evenings Dinner.

Another real good place for Sandwhiches here in Sacramento was called "The Public Market" which was a kind of "Hole In The Wall" place and was known by even people not from here as with Original Mac's, when they come here in the Summer Time on Vacation Travel.

Another long-time ago place was the "Capital Tamale" Restaurant Downtown. I'm curious to know even though we only have a small hand full of Club people here from Sacramento, who might also remember these places and maybe share with me and everyone else your favorite places to Eat around here, in the Past. "BTW" I'm honestly not trying to take away this Thread, from the original Posting reason, I just remembered growing up with these favorite places to eat at here and one of them especially had the Kosher Dill Pickles.

Peace and Kind Regards, Steve

Peace and Kind Regards, Steve


Post# 426184 , Reply# 11   4/1/2010 at 18:45 (5,333 days old) by nurdlinger (Tucson AZ)        
Vlasic Pickles

nurdlinger's profile picture
This was a hometown Detroit brand, and when it was the pickles were very good. Later on it was sold to some enormous national company and the quality was never the same. I still buy them because I like them better than other brands.

When I was in high school, I was a caddie at the country club where Bob Vlasic was a member. He was always a gentleman, treated us with a good amount of respect. Plus, he was an above-average tipper.


Post# 426193 , Reply# 12   4/1/2010 at 20:19 (5,333 days old) by Maytagbear (N.E. Ohio)        
Vlasic is now a division of

Campbell's!!!!!!! Or, they were, last time I looked.


I just get Clausen's.


The offender is for most people is garlic OIL.


I don't can, but I might, this summer/fall. With a RECENT edition of the Ball Blue Book, it's easy and safe. I would not use a canning recipe that would be over 20 or so years old without checking first with a NEW Ball Blue Book, or a County Extension Home Economist.


Lawrence/Maytagbear


Post# 426217 , Reply# 13   4/1/2010 at 22:18 (5,333 days old) by Jetcone (Schenectady-Home of Calrods,Monitor Tops,Toroid Transformers)        
Mrs Fanning Bread n Butter are my fav

jetcone's profile picture
but the best dill pickle you can buy is Gershon's Deli in Schenectady NY!! They make their own!



Post# 426220 , Reply# 14   4/1/2010 at 22:27 (5,333 days old) by CircleW (NE Cincinnati OH area)        

I'm in agreement with Goatfarmer - Sechler's makes my favorite pickles. Their sweet relish is the best I've ever eaten. I DO NOT like Mt. Olive pickles or relish; they have a strange off taste. Why they sell so well I have no idea.

Post# 426235 , Reply# 15   4/1/2010 at 23:32 (5,333 days old) by petek (Ontari ari ari O )        

petek's profile picture
Lawrence you can put up dill pickles without going through all the boiling water bath technique. Not sure if that method is in the recipe books you're looking at.. It's referred to as refrigerator canning since once you jarred them up you must keep them in the refrigerator. Worth a try. All you really need are the pickles, pickling salt and vinegar some garlics and lotsa dill weed you can get at a local market in the late summer or plant some out back or out front wherever you get some sun.
A guy at work used to make his this way and boy were they tasty.
You have to do the boiling water bath if you want to store them unrefrigerated and for years.


Post# 426236 , Reply# 16   4/1/2010 at 23:36 (5,333 days old) by randycmaynard ()        
Agree....

Refrigerator canning on dill pickles is a good way too - I've been around both versons with grandmother in past years. I like them cold and crispy. I had forgotten about the frige canning of pickles..... good call!

Post# 426238 , Reply# 17   4/2/2010 at 00:52 (5,333 days old) by sudsmaster (SF Bay Area, California)        

sudsmaster's profile picture
I used to love Vlasic's Polish dill pickles. They said something like "Polski Wyrob" on the label. But again since Vlasic changed hands a few times, that pickle has disappeared, except for the spears, which I haven't tried but don't look the same anyway.

The Mt. Olive polish dills are ok, but not as good as what Vlasic used to make.

The story of Vlasic is kind of sad. It was a family owned company for decades, and then it was bought out by a company that sucked all the profits out and drove the company into the ground. I think it went bankrupt at one point, and then resurfaced but it's never been the same.

For a while Costco sold big gallon containers of pickles - "Home Style", that were very close in taste to the Vlasic whole dills, but even those have gone away and the new stuff is too acidic and flavorless.


Post# 426253 , Reply# 18   4/2/2010 at 04:05 (5,332 days old) by markk290 ()        

My favorite are Heinz. They remind me of my Grandmothers which I have made. Here is the recipe.

1 Qt White vinegar
3 Qts water
1 Tbls Alum
1 Cup Pickling Salt
fresh dill tops and stems
Several cloves of garlic if you want Koshers

Clean about a peck of cucumbers, I use picklers. Wash at least a doz. wide mouth quart jars. I heat my jars in the oven set at the lowest temperature (150). Then I pack the jars with 1 whole stem of dill and enough pickles to leave 1 " at top of jar. Mix salt, vinegar, water, and alum in large pan and bring to a boil. Cover pickles with boiling brine. Place insert, that have been in boiling water in a pan, and a ring. Tighten ring as tight as possible. I place a towel on the counter and put the jars on it. I than wrap the jars with more towels and let sit over night. In the morning I check to make sure all the jars are sealed. All the sealed jars go to the basement shelves and I forget about them for at least 3 mons. usually how long it takes for them to pickle. Ball Blue Book will tell you that these must be water bathed for at least 1/2 hour. When I have tried this the pickles are mush not crisp as a pickle should be.

This recipe isn't as difficult as it sounds and is more fun with more than 1 person. The amount of pickles to jars depends on the size of the pickle.


Post# 426268 , Reply# 19   4/2/2010 at 07:09 (5,332 days old) by DanManTN (Tennessee)        

danmantn's profile picture
Thanks Mark! I'll add that recipe to the my batch this year! I love Heinz Genuine Dill Pickles. They have been my gold standard for years...but wished they were still "Cured in Wood" barrels, but they stopped that in the early 1990s. They've never really been the same since...but still pretty good. Curing them like Jack Daniels in those barrels gave them an awesome flavor that's hard to duplicate.

Post# 426272 , Reply# 20   4/2/2010 at 07:22 (5,332 days old) by DanManTN (Tennessee)        
Pickling 2009

danmantn's profile picture
Here's some pics from my first adventure last year--looking forward to trying new recipes this year. My current favorite pickles currently are Bubbies (but they are too hot, wish they made a mild version), Heinz Genuine Dills, Kaiser Dill Pickles (in a pouch) from Cincinnati. I have had my eye on some Best Maid pickles, but can't seem to find them. I'll look up some of the other brands online. The problem with buying pickles on the internet is that the shipping is more than the products, by 2x!

I'm also looking at McClure's in NY, Guss' Pickles in NY, and any that you guys recommend. I like pickles that have an authentic (fermented) flavor--but I'm not ready to try the crock yet. I'm looking forward to trying new recipes!

Yum! Keep those tart and tangy recipes coming! Now where's my seed catalog...?


Post# 426277 , Reply# 21   4/2/2010 at 07:49 (5,332 days old) by petek (Ontari ari ari O )        

petek's profile picture
mark,you didn't say how long you leave them in the boiling water bath only that 30 min was too long.

Post# 426282 , Reply# 22   4/2/2010 at 08:02 (5,332 days old) by rayjay (Carteret, New Jersey)        

If you have a Costco near you, look for a double pack of the Polish Dill Pickles. They are the small ones, but they are so...........good. Being Polish, I should know the name (shame on me). I will be there next week and let you know.

Ray

PS: There is also another brand I get a speciality shop imported from Poland, They are called 'Cucumbers in Brine" Another great and different taste.


Post# 426285 , Reply# 23   4/2/2010 at 08:11 (5,332 days old) by polkanut (Wausau, WI )        

polkanut's profile picture
Here in WI the "ONLY" pickles to buy are "Milwaukee's" brand pickles. They were originally made by the defunct Milwaukee Cheese Co., now made by Pinnacle Foods Corp., Cherry Hill, NJ.

Post# 426302 , Reply# 24   4/2/2010 at 10:05 (5,332 days old) by mrcleanjeans (milwaukee wi)        

All I know is Aunt Bee's are the worst,lol!

Post# 426307 , Reply# 25   4/2/2010 at 10:42 (5,332 days old) by markk290 ()        

mark,you didn't say how long you leave them in the boiling water bath only that 30 min was too long.

I don't bath them at all just wrap them in towels which is kind of like a water bath.
I still can the old fashioned way. The dishwasher clean jars go in the oven @ 150 -200 degrees for @ least 2 hours before I pull them out one at a time, fill seal and wrap them in towels over night. Depending on what time I finish up the center jars are still hot enough that they have to cool some more before they can be put away.
This is the way my mom taught me and we have never gotten sick. The only things I can this way are pickles and anything with tomatoes. I do bath all other veggies.


Post# 426317 , Reply# 26   4/2/2010 at 11:42 (5,332 days old) by nurdlinger (Tucson AZ)        
"Polski Wyrob"

nurdlinger's profile picture
This means "Polish Style". I think literally translated it means "made like in Poland".

Post# 426355 , Reply# 27   4/2/2010 at 14:59 (5,332 days old) by polkanut (Wausau, WI )        

polkanut's profile picture
Milwaukee Pickles have an excellent Polish dill pickle. They can found at Wal-Mart sometimes, or check your favorite grocer.

Post# 426364 , Reply# 28   4/2/2010 at 16:19 (5,332 days old) by DanManTN (Tennessee)        

danmantn's profile picture
I remember Polski Wyrob from years ago. I need to look them up online. They came in an almost generic looking jar back in the 1970s, but were very good. Polish pickles have a good robust flavor to them.

Post# 426466 , Reply# 29   4/3/2010 at 00:23 (5,332 days old) by MattL (Flushing, MI)        

My folks made pickles for decades, never processed them. Our favorite was "End of the Garden". You tossed everything in the jar and covered it with a brine that was boiled and let stand overnight. Carrots, cukes, green peppers, hot peppers, even green beans went into the mix, cauliflower too. It was topped off with a tablespoon of oil, and tightly sealed and went down the basement for a few weeks or so. It usually made to to Christmas, or mid-winter but it was so good it rarely lasted long.

Post# 426471 , Reply# 30   4/3/2010 at 00:44 (5,332 days old) by LordKenmore (The Laundry Room)        
All I know is Aunt Bee's are the worst,lol!

lordkenmore's profile picture
And all I know is what Mr. Kitzel said about hot dogs and pickles: "Pickle in the middle and the mustard on top!"

Post# 426646 , Reply# 31   4/3/2010 at 23:10 (5,331 days old) by sudsmaster (SF Bay Area, California)        

sudsmaster's profile picture
Our local Costco's don't stock the little Polish dills any more. I think the last time I saw them locally was about five years ago. Don't recall trying them, as I prefer the grand size.

Also haven't seen any polish pickles at Walmart, but it would the one thing that would bring me into that store if it was there.

It's much easier to get authentic Mexican or Asian ingredients in this area than Polish, I think.

Last year I got into making my own Kim Chee. It wasn't difficult but definitely took some time. Still, it's been a while and I think I need to make up another batch. Almost as good as the old Vlasic Polski Wyrob. I think I'll add some cucumber slices to the kim chee this time.



Post# 426720 , Reply# 32   4/4/2010 at 11:36 (5,330 days old) by rp2813 (Sannazay)        

rp2813's profile picture
The major roadblock in the way of putting up pickles around here is the lack of sources for pickling cucumbers. No stores carry them, and the produce stands don't either. Tracking down a lug of pickling cukes is the biggest part of the job.

Post# 426880 , Reply# 33   4/4/2010 at 21:55 (5,330 days old) by sudsmaster (SF Bay Area, California)        

sudsmaster's profile picture
Pickling cucumbers can be hard to find at the major supermarkets, but no so difficult at the smaller veggie-oriented markets.

The local Costco business center often carries small bags of small cucumbers that look like they would make great pickles.


Post# 426903 , Reply# 34   4/4/2010 at 23:21 (5,330 days old) by markk290 ()        
Here in Ohio

Here in northeastern Ohio I can buy the plants and grow them myself or I just plant the seeds, Burpee's picklers. We do also have quite a few local farms that sell veggies throughout the summer. Growing them doesn't always yield enough at on time to can them or as my lick runs I don't have the time to can them when they are ready.

Post# 427499 , Reply# 35   4/7/2010 at 20:10 (5,327 days old) by sudsmaster (SF Bay Area, California)        

sudsmaster's profile picture
Rayjay,

My bad. I was in my local Costco today and I found the little Polish dills. Wow, are they tiny!

The label says:

"Wiejske Wyroby"

"OGoRKlzKOPREM"

They are made by Pinnacle Foods Corporation in New Jersey.

I bought a 2-pack (typical Costco mass consumption!) and yes they are good... but I still prefer the big Polish dills. These are very crisp and would make for great appetizers hors d'ouerves.

Maybe Pinnacle sells the big kind too?


Post# 427559 , Reply# 36   4/8/2010 at 09:35 (5,326 days old) by rayjay (Carteret, New Jersey)        
Polish Dills

Hey Rich (sudsmaster) thanks for getting back to me. I am glad that you tried and liked them. I will check and see if they make the larger ones. But.....they are really nice for lunch, if you just wanted to have a few, ( I am lying,, I eat several they are so good. lol lol

If you like sweet, (Bread and Butter Pickles), I have a family recipe that is made with peppers and onions also, and you put them up in ball jars. Let me know if you would like, and I will send it to you. Or...post here.

BTW: Are you Polish????


Post# 427860 , Reply# 37   4/9/2010 at 23:28 (5,325 days old) by sudsmaster (SF Bay Area, California)        

sudsmaster's profile picture
Ray,

I checked out a local Walmart yesterday and all they carried were regular dills from Vlasic. I'll try a larger store this weekend.

I did some web searching and apparently you can get real whole polish dills under the Pinnacle umbrella with the "Bick's" name... in CANADA!

No, I'm not Polish, but my maternal grandparents came from part of Eastern Europe called Galicia that is now in Poland right on the border with the Ukraine. I once asked one of my uncles about it, and he said that ethnically/linguistically the closest nationality would be Byelorussian, or "White Russian", or "Little Russian", but in doing more research on my own I think it might be a Ruthenian blend, which in itself is a rather vague and flexible term. As far as I can tell, they observed the Eastern Rite of the Catholic Church - not exactly Orthodox or Latin. Anyway, although my mom became rather decidedly 1st gen American and didn't identify much at all with the Russian/Polish heritage, I do remember potato pancakes as one of the comfort foods of home.

At the turn of the century when my maternal grandparents emigrated to the USA, Galicia was a crown colony of the Austro-Hungarian Empire and I've heard that my maternal grandfather was a big fan of the Emperor Franz Joseph. Perhaps it's because at the time Galicia enjoyed its best years under his rule. Their town - Przemysl - was a key strategic location and as such was the focus of many battles over the centuries.







Post# 427927 , Reply# 38   4/10/2010 at 13:19 (5,324 days old) by jaxsunst ()        

thanks for the recipe, we just planted a bunch of cucumber plants. I hate them (I'm the only one in my house that doesn't like them). But, with the magic of vinegar and other ingredients, I love them.

I also like pickled okra, would that recipe work for that?


Post# 428445 , Reply# 39   4/13/2010 at 14:02 (5,321 days old) by rp2813 (Sannazay)        
My Mom's Recipe

rp2813's profile picture
Here's my mom's recipe, made each year on the '49 Westy stove. Everybody loved them. My sister still puts them up each summer. She used to work for rock show promoter Bill Graham and he absolutely loved them--that is the "Bill" she references below.

Dan, if you prefer, I'll send you the document by e-mail.

ALMA'S DILL PICKLES

One "lug" of medium size pickling cucumbers makes 20 quarts of pickles & takes 3
recipes of brine. Use wide-mouth quart jars.

Order in advance, but bring the cucumbers home the same day you’ll put them up.
They should be dumped into a bucket of ice water, scrubbed with a brush, and then
put into a holding bucket of clean ice water.

Stand the dill in a tall bucket or heavy vase with water if you’ll be keeping it a
while.

Bring to a boil & simmer:
3.5 quarts water
1 pint white vinegar
2/3 cup table or Kosher salt (not iodized salt)
Into sterilized quart jars (run them through the dishwasher), put:
sprigs of fresh dill (flower, stems & leaves)
a clove of garlic (I put 2 or 3 cloves in the batches I made for Bill)
a half a hot chili pepper
a pinch of powdered alum
Then stuff with cucumbers as tightly as possible but down far enough that they'll
clear the lid.
Pour hot brine to fill jars & cover immediately with scalded lids.
You'll hear the lids pop as they seal.
Store in a cool, dark place for at least 3 weeks.
Note: If you want to make pints instead, get small size cucumbers & twice as many
jars. Always use wide mouth for easy filling & taking out!


Post# 428504 , Reply# 40   4/13/2010 at 17:42 (5,321 days old) by DanManTN (Tennessee)        

danmantn's profile picture
Awesome! I will make these this summer! Thank You! I am planting the seeds at the first of May, and I'm going to grow my own dill this year as well. This is an interesting recipe as it doesn't use a lot of vinegar (usually it's 1:3 or even 1:1! I'll have to not use the hot chili (I'm not compatible)...but everything else looks good!

Post# 428510 , Reply# 41   4/13/2010 at 18:59 (5,321 days old) by mathewhebailey0 (port arthur tx)        

I'm wondering if anyone is familiar with the Chilly Dillys or other pickles advertised at drive in theatres.

Post# 428683 , Reply# 42   4/14/2010 at 10:29 (5,320 days old) by rayjay (Carteret, New Jersey)        
Easy Refrigerator Pickles

Here is a nice easy recipe to make in the summer when you have a lot of cucumbers.

EASY REFRIGERATOR PICKLES

6 cups thinly slice cucumbers, (A mandolin is great for this).
2 medium onions
1 large Pepper, (Green, Red, or Yellow)
˝ tsp mustard seed
˝ tsp celery seed
˝ tsp tarragon
˝ tsp salt
Black Pepper to taste.
1 ˝ cups white vinegar
1 cup sugar

Layer cucumbers, then onions and peppers in a glass crock (A large Ball jar with a gasket and clamp is good for this, or a bowl with a tight fitting lid.

In a pot mix the vinegar, sugar, mustard seed, celery seed, tarragon, salt and pepper. Boil until dissolved. Cool slightly. Then pour over the cucumber, onion and pepper mixture. Let cool on counter. Seal and refrigerate overnight. Serve

This holds for about 3 weeks in the refrigerator. A nice side dish for dinners.
You can slice the cucumbers thin or thick. However, I think they taste better thinner. You do not have peel the cucumbers either.

ENJOY!



Post# 428687 , Reply# 43   4/14/2010 at 10:32 (5,320 days old) by rayjay (Carteret, New Jersey)        
Galicia

Hi Rich. I think my moms grandparents were from Galicia.

My grandparents on my dads side came to America in the early 1900's from a part of Poland that was then called Prussia. i keep most of the Polish traditions when I can. Cooking, baking etc. Check out the recipe I posted for the Pickles.

Ray


Post# 428704 , Reply# 44   4/14/2010 at 11:42 (5,320 days old) by rp2813 (Sannazay)        

rp2813's profile picture
Dan, you might want to try a jar or two with the chili pepper. As I recall, it's just a basic pepper and not a really hot one, probably not even as hot as jalapeno. It really doesn't make the finished product all that hot, just a bit of a bite is all. I don't think the peppers make or break the recipe, so if you don't feel like including them I think the pickles will still turn out fine.

I'll be looking forward to a post from you later in the summer advising on how it all went and how your various recipes turned out.

Ralph



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