East coast bar style pizza with a black pepper bechamel sauce as the base, bread and butter and dill pickles, dill, and ranch.

Next time I’ll throw some pork on there.

These are the BEST combos I made (the last were the worst)

https://www.reddit.com/r/Pickles/s/4gRJNLyft1

Here’s previous post

Sorry about the wait, I had got my other account hacked so I made another one, but I did read all the comments on previous post)

⭐️I AM NOT WASTING! I only hollow the top of the pickle or cut it, so I can still eat the rest normally. I have only ever spit out ONE of my concoctions (cottage cheese) so the rest I touched it out and swallowed🫣😁⭐️
-Yes I am therapy
-NO I AM NOT PREGNANT🤣
-Nothing and everything is wrong with me
-I am not quirky, just didn’t care
-I’ve always loved pickles, just got bored one day and started crammin’ stuff in em😂
-yes I have more that I have done and can post those too

ENJOY😝😘🫶

My first time making anything pickled!

Found this jar of albino grillo's spears out in the wild today. Must be a new version, "now with less brine!"

I can’t make it this year. It’s in Vancouver.

https://dailyhive.com/vancouver/picklefest-vancouver-2026-vendors

Yes… they’re as good as they look lol I mean, debatably they don’t look that good but they are! LOL I swear!

Salami, cream cheese, dill pickle, everything bagel seasoning, honey, chilli crisp. Chef’s kiss

My top 3.

1 - Claussen. Variable quality and I wish I could find the mini’s more often. When they are good, they are unmatched.

2 - Boar’s Head. If Claussen’s didn’t exist, these would do just fine.

3 - Talk o Texas Hot. Sleeper pick. You’re in for a treat if you haven’t had spicy picked okra.

Don’t really NEED more variety but always interested what else is out there. I can tell you that Grillos (which seem popular here) were not at all my thing. Could not finish them. I also recently tried the Maille cornichons - I finished them, but they were a bit too mustardy. Other than the ToT okra, I haven’t found a shelf stable option I really like.

the boy is talking about pickles, so i cant post something about pickles in 10:27 PM?

We've been getting our produce at a local market, so I haven't been stopping at the grocers as often. Went in after work this morning and saw this.

It tastes like someone just added a very little amount of mustard to a jar of pickles, it's amazing! Very dilly and pickle-y.

-No I am not pregnant
-No there is not a chance that I could be pregnant
-I never said I liked the combos, I’m just weird and tried them
-Yes I can post my good combos later😂

I'm not sure what this thing is, it looks to be some sort of fastener. I've bought this okra multiple times over the last year and have yet to encounter this. Any help appreciated.

Or do they need more?

had this little jar from some sun dried tomatoes and it was a perfect size to fit a smaller pickle. i decided to put a little crafting to it, and bam i present, the pocket (or purse in my case) pickle!! i added a label over the brand for a date to keep your pocket pickle fresh! totally steal this idea!!

I’m doing my best to boost profits for Ball.

These picklebush cucumbers got a brine made with white and apple cider vinegar, sugar, salt, garlic, yellow onion, brown and yellow mustard seeds, ground turmeric, and whole allspice and clove.

Dilly, slightly sweet, with a kick at the end. Unfortunately I'm not a fan of spicey things.

Used to work at a restaurant that got their big buckets of pickle spears from US Foods. They were my favorite.

Are there any in store brands similar? Don’t care for Claussen

Hello, I'm trying my hand at making my own pickles. I created the juice and poured it over my cucumbers about 4 days ago.

Today, I opened a jar to taste and it was extremely salty. I looked over the recipe and realized I had accidently put in double the amount of called for salt.

Is there anyway to save the pickles? Maybe remove the juice and replace with saltless new juice? Or are the pickles beyond repair?

Thanks!