You can make both dill pickles and sour pickles at home. Dill pickle brines are traditionally made with white vinegar, granulated sugar, salt, and water, with kosher salt being the preferred ...

Let pickles continue to mature in refrigerator for 2 to 3 more days before eating so brine has a chance to get to the center of the pickles. They are best eaten within a few weeks.

Chris calls Ari Weinzweig, a cofounder of Zingerman’s, to weigh in on what makes their half sour pickles so great. Ari explains that pickles have played a big role at Zingerman’s since he ...

Q: Quarts of half-sour pickles have become scarce in Atlanta stores. Aldi and Lidl sold them, then stopped. Both had store brands produced by Patriot Pickles in New Jersey.

For half sour pickles, which you don’t expect to have for more than a week or two, you can knock it back to 2 tablespoons of salt, which will give you a 3 percent brine.

Sweet. Sour. Deep-fried. Nestled into a burger or served up — cue satisfying snap — solo. There are countless ways to enjoy a pickle — including the recent, deli-meat-stuffed innovation, the ...

I love pickles. Dill pickles, kosher dill pickles, cornichons, full-sour pickles, half-sour pickles, quarter-sour pickles, quick pickles, gherkins, German senfgurken. Not bread and butter pickles ...

This is where things get a bit confusing -- you can also make sour and half-sour dill pickles by simply adding fresh dill to your salt brine. To make a salt solution, you just need to mix salt and ...

Sweet. Sour. Deep-fried. Nestled into a burger or served up — cue satisfying snap — solo. There are countless ways to enjoy a pickle — including the recent, deli-meat-stuffed innovation, the ...