Originally posted by YOhio
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wuap's pickle recipe
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De nada. After chomping our way through about 30 quarts so far, we're convinced that freshly-peeled garlic is the only way to go. Even the pre-peeled cloves we bought don't have the same flavor as the ones we peeled and smashed fresh.Originally posted by Drunk Tank View PostNow that the pickles have had a chance to rest comfortably in my pantry for a couple months, I enjoy the flavor much more. They were good before and my family really liked them, but now they are downright tasty!
Thanks again Mac!
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Now that the pickles have had a chance to rest comfortably in my pantry for a couple months, I enjoy the flavor much more. They were good before and my family really liked them, but now they are downright tasty!
Thanks again Mac!
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I have. And I like them.Originally posted by UtahDan View PostEver tried fried pickles? We were at Cheeseburger in Paradise (Jimmy Buffet's chain) a while back for lunch and were told we had to try them. So we figured what the hell. They were good and Gabers has made a few different versions now. Some with just egg and flour, another with a cold batter (which I think is better). Coming soon, doing some with breading rather than batter. The correct thickness of the slice is pretty key.
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Ever tried fried pickles? We were at Cheeseburger in Paradise (Jimmy Buffet's chain) a while back for lunch and were told we had to try them. So we figured what the hell. They were good and Gabers has made a few different versions now. Some with just egg and flour, another with a cold batter (which I think is better). Coming soon, doing some with breading rather than batter. The correct thickness of the slice is pretty key.
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Holy Shit.Originally posted by hostile View PostI'm interested in trying the pickles.
We just finished up with about 60 quarts of peaches (plus several pounds in the freezer for smoothies) as well as tomatoes from the garden. Here's the last of the peaches and the first of the tomatoes.

Is that the stove in your kitchen?
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