Kimchi
this post was submitted on 21 Aug 2025
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I do love me some kimchi
Pickled red onion, although your post is a real coincidence because I'm pickling some cabbage for the first time and while I assume red onion is going to stay king, cabbage isn't gonna be no slouch.
I just started pickling stuff regularly though, and pickled beets do sound dang good, so I'll make those next time I see a stray beet begging for culinary embellishment.
A pickled red onion sandwich is a fantastic lunch.
I put them on a roll with cheese and stick it in the toaster oven.
Sounds pretty dynamite
I am also here to say pickled red onions are the best. I'll throw in garlic cloves and red chili peppers to add a little tang and heat, too. Fuckin delish.
Whole cloves or sliced?
Yea, that sounds great
I smash the whole cloves a bit so the flavor comes through a bit more, though I suppose you could cut them up too! The bonus is you can pull the cloves out and use them in whatever you'd like, and they're much more pungent 🤤
Woo, sounds like a party! I'll pick some up and add in garlic next time.
Pickled okra is definitely my favorite so far. Haven't tried those eggs at the gas station checkout yet....
Pickled eggs are nothing special. You use them wherever you'd use a regular chilled pre-boiled egg. They have a bit of extra tang from whatever they were pickled in, but it's very underwhelming, IMO.
But then maybe you'll be the person who thinks they're amazing. What do I know.
Especially with heat! My mother would buy those often, and I'd devour them with little remorse. She got mad, instead of appreciating that her kid enjoyed eating okra. We don't talk anymore.
There’s a special something about pickled okra.
Close second is pickled watermelon rind.
Edit: Almost forgot about Maille brand Cornichons. So good, especially with pate, or some liver wurst
You can pickle watermelon... rind? It becomes edible?
Absolutely. Tends to be a southern United States thing. Pickled Watermelon
Huh, TIL! Thanks for the recipe.
Sweet Gherkins
Hell yeah, gherkin is where it's at.
My favorite is a classic dill cucumber pickle, but pickled red onion and aloo achar are right behind it.
Zesty bread & butter. It's basically bread & butter that's a little spicy. If I can't find any, I sometimes make my own with a standard jar of bread & butter and add a couple spoonfuls of red pepper flake to the jar and let it sit for a couple days.
My favorites are the ones that other people enjoy instead of me not enjoying them.
Bread and butter
Half sour is the best type of pickle.
Batempte and grillos are both pretty good ones.
Branstons I guess, although a nice piccalilli complements a ploughman's well...
Dill hot pickles, none of that nasty sweet pickle shit.
Matt & Steve's spicy pickled beans. So good! Whole jar down the hatch, one sitting.
I think I've seen those at the store, I'll need to pick up a couple jars
Love Branston pickle on cheese. Nom nom nom.
Also picked silverskin onions. Crunch.
Pickled Radish. The kind you get with Korean fried chicken.
I had hoped to pickle beets this year....fuckin ants and rabbits man.
I feel you, I dumped a bunch of azomite in my garden a few years ago, all of my beets were softball size or larger with massive chunks eaten out haha
zesty dill gherkins.
Bubbie's pickles. I like the garlic-y taste much more than any other brand.
Horseradish bread& butter chips are awesome! But I fell in love with a mango habanero guy from Walmart that was actually kinda spicy despite it being corpo slop attempting to seem trendy, and of course they discontinue it a few weeks after I discover it!
I like fresh pickles, when they're right off the vine. I just rinse them off and slice them and eat as is.
Giardinara
Bread and Butter
I'm a sucker for 'sweet mixed pickles', especially the cauliflower for its unique crunch.
Pickled asparagus.
Straight-up pickled cucumbers, but specifically my partner’s late grandfather’s recipe. I don’t know what all goes in them or the ratios, but they’re the perfect amount of dill and spice and I think grape leaves? They’re perfect and oh-so-spicy.
the grape leaves supposedly help keep them crunchy. bay leaves can do the same thing.
they sell pickle crisp as an additive as well.
I've tried the grape leaves and didn't notice a huge difference. I do the low temp pasteurization and they stay pretty crisp. The most crispy are the lacto-fermented though.
I have always loved deli pickles and have been inhaling them a lot recently, specifically Klaussen.
And, while many don't call them pickles, I recently developed a fondness for green olives. They hit so right, I've been adding them to salads and lunch plates, even sneaking a few out at night. Yum!
Dill or sour for cucumbers, and anything not sweet for whatever else (eggplant, radish, plum, etc)
Pickle Riiiiiiiiiiick!!!!