Originally Posted by Jilu
I enjoyed having the couple slices as a nostalgic thing, but I don't know if I could handle a whole one as an adult.
I think I'll use dill slices for that very reason. A lot of people compare the flavor to bread and butter pickles - which I love, but I also wouldn't want to eat a whole pickle of.
I bought a box of wide mouth jelly jars (they look like juice glasses) with plastic lids a couple months ago. Each jar only about 8 ounces. I think I'll cut down the recipe and use those for my experiments, so if I don't like them, I haven't wasted an entire jar of pickles..
I checked out YouTube and found some videos - and another pickle concoction called "fire and ice" pickles. You drain pickle slices and toss with sugar (half as much sugar as pickles. 1 cup sugar for every 2 cups pickles), a smashed garlic clove or two, and red pepper flakes or fresh or canned jalapenos. You let them sit on the counter until the sugar all dissolves and then you put them back in the jar.
Sounds like another jelly jar experiment.
A pickle concoction that I made (and love) is adding Splenda to a jar of yellow pepper rings or peperoncini. It reminds me of a pickled pepper recipe that my mom and grandma used to make when I was little. I love pickled sweet peppers, and there used to be a brand I could find in the grocery stores, but it's not avaialbe anymore. The roasted red peppers in a jar are nice, but soft. The peppers I remember were still crisp (and awesome on a turkey sandwhich).
I pour off a little of the brine into a jar (in case I miscalculate and need some of it back). I add about 1/3 cup of Splenda making sure all the peppers are covered (adding a bit of the reserved brine back if necessary). I put the pickles in the fridge and wait a few days to let the flavors blend.