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Mt. Olive or Vlasic pickles?
Posted on 3/18/14 at 12:30 pm
Posted on 3/18/14 at 12:30 pm
What's the preference of the OTB?
I go with Mt. Olive for topping burgers, but you can't beat Vlasic spears for munching on.
I go with Mt. Olive for topping burgers, but you can't beat Vlasic spears for munching on.
8
Posted on 3/18/14 at 12:31 pm to Alahunter
Neither. Wickles.
Posted on 3/18/14 at 12:35 pm to The Spleen
Clausen. Or even better homemade. Easy to do
Posted on 3/18/14 at 12:39 pm to MIZ_COU
Damn.. Clausen is who I meant with the spears.. not Vlasic.
eta- I make my own bread and butter and sweet pickles. I suck at making dills.
eta- I make my own bread and butter and sweet pickles. I suck at making dills.
This post was edited on 3/18/14 at 12:40 pm
Posted on 3/18/14 at 2:14 pm to The Spleen
quote:
Wickles.
Posted on 3/18/14 at 2:26 pm to Alahunter
Both. Yum.
Posted on 3/18/14 at 2:31 pm to Alahunter
Banana peppers are better
Posted on 3/18/14 at 2:32 pm to Alahunter
Vlasic all the way
Posted on 3/18/14 at 2:41 pm to King Tiger Tank
Yes, Vlasic. Ummmm, good pickles.
Posted on 3/18/14 at 3:16 pm to Alahunter
Mt. Olive relish
Vlasic pickles
Vlasic pickles
Posted on 3/18/14 at 3:42 pm to Alahunter
I buy the Vlassic Kosher dill spears, then I open them,pour a little of the juice out. Add in Tony Cachere's Creole seasoning and Frank's hot sauce, put them in the refrigerator,shake that up a couple of times a day, and after about a week, they are ready for me to eat.
Posted on 3/18/14 at 3:52 pm to auggie
Neither. Rainbow Dills.
Don't think they make them any more.
Also non "kosher" dills are better--I think they have bacon flavoring.
Don't think they make them any more.
Also non "kosher" dills are better--I think they have bacon flavoring.
Posted on 3/18/14 at 3:59 pm to Grievous Angel
Mt Olive!
Posted on 3/18/14 at 4:25 pm to Alahunter
Clausen
Posted on 3/18/14 at 4:35 pm to MIZ_COU
quote:
Clausen. Or even better homemade. Easy to do
Posted on 3/18/14 at 4:37 pm to Alahunter
Homemade bread and butter pickles are amazing.
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