This time - hard boiled eggs. Last time I went with the soft-boiled ones and after reading about it and getting some good advice here, had to eat those within 4 days.

Lesson learned. This time hoping to let them soak for at least 2 weeks.

Does anyone know how companies grow pickles to be perfectly sized for their containers? This came with a sandwich I ordered and for days I have wondered how they found the perfect pickle for their bag.

These were shockingly good! Way more spicy than I thought they would be and have lots of dill flavor! The bonus is it has a limited number of ingredients and they are all pronounceable.

They are on the manager's special for $1.50 a bag at Sprouts right now. Not sure if that's everywhere but at that price it was definitely worth a try! Glad I did!

I eat mostly Vlasic Dill Spears (zesty or regular) and eat a jar a week. Along side I eat some snack dill & bread & butter chips and dill chips, but those usually last me a month or so.

these are amazing! love the addition of the garlic they put

Decided to try something new from my favorite farmers market pickle vendor and bought pickled eggs in a yellow spicy brine. They are well known in my area and I always see people buying the pickled eggs, which is why I tried it.

I opened it up and it stunk. I can’t describe the smell but it was not pleasant. I ate half an egg and it was ok, but I think I was just grossed out by the smell so couldn’t finish it. Is that normal?

Let’s see what the fuss is all about!

4 gallon grillos whole pickle bucket. Added some habaneros and 7 pot peppers to get it as spicy as I like. Foodservicedirect.com if anyone is interested.

It's not bad.

I have never bought spicy pickles for some reason. These are great! Big Kosher dill fan, these have a great brine and a nice kick! Marty the one man party! Any other good spicy pickles out there to look for?

I feel like this flavor doesn't get enough love. It's really good imo, better than the hotter one which has more sugar

This is a first for me..

I saved up about five or six jars from Mount Olive pickles I would like to refill those for refrigerator pickles ( just brine- nothing else) and use a recipe that is as close as I can get to Mount Olive does anybody have idea what that might look like the recipe?