Posted on 06/28/2021 8:58:12 AM PDT by mylife
For as long as I can remember, even when I was very small, I have always loved pickles. Quick pickles, lacto pickles, sour pickles, sweet pickles, fried pickles—all are good in my eyes (and mouth). I love drinking pickle brine.
I also appreciate pickle innovation—grilled pickles are a recent discovery that morphed into an obsession, and I’ve never been afraid of trying “out there” pickle pairings and presentations. This is all to say that I was not alarmed, not even a little bit, when I saw the clever woman you see in the above video add a packet of ranch seasoning mix to a jar of pickles.
Much like my love for pickles, I have never been ashamed of my love for ranch. It tastes good and has its applications, and I refuse to temper my enthusiasm for the mixture of buttermilk powder, MSG, and herbs and spices for the classist reactions a lot of “serious” food people seem to have when presented with a bottle of the store-bought dressing.
My point is that pickles taste good, and ranch tastes good, and I thought the combination of the two would also taste good. Plus, I had already added ranch seasoning to the batter of some fried pickles, and that had worked out really well, so I had some empirical data to back my position.
It turned out that I was ultimately correct, but the pickles didn’t turn out quite like I thought they would. You’ll have to watch the video for my nuanced review, but if you’re short on time, know this: Pickles are good. Ranch is good. And ranch pickles are also good. (They’re exceptionally good grilled, too—the sugar and dehydrated buttermilk promote browning in the most wonderful way.
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Yes, we also use (sweet) relish in tuna salad and deviled eggs. Once in a while I make chicken salad, which also would include relish.
Jerkin’ my gerkin?
Another poster suggested hot pepper flakes
I wonder what the combination with Ranch would be like ?
Pingy thingy !
Yep. I like all kinds of pickles too. If you like spicy pickles, try Wickles Original Pickles. Sliced thick and really spicy. And Wickles Relish is awesome in tuna and chicken salads (and pretty much anything else). Mmmm, mmm!
Haven’t tried them in ice cream yet. Lol.
Barf.
“Hack” is yet another word the left has turned upside down and redefined.
Did you forget the /s?
I’d say people have been adding pickle juice since the first ever batch of potato salad.
Check out Martha Stewart’s French onion soup recipe. Best FOS I ever ate.
‘Did you have to cook a ton of onions in a skillet to caramelize them, first?’
NEMDF-No-(Southern Living Mag.)It was my first try but I know I was missing something by not browning first. I’ll try the Martha Stewart version another freeper suggested.
I like Chef Jean-Pierre for French Onion.
awesome!
If you like pickles, you must learn to ferment your own and bypass the vinegar.
you should start a blog pickleinnovation.com
Do you keep Pickles Pickles in a Jar Jar?
Only the smart ones. I hadn't heard about it until recently.
In the days before refrigeration, they used vinegar or pickle juice to help preserve it. Mayo wasn’t used.
Never throw out pickle juice.
Use it to make pickles from fresh cucumbers and other veggies.
Add a cup to the crock pot when doing a pork roast. Use it to brine meats.
Use it as a vinegar substitute when cleaning sink drains.
Pour it over shaved ice or drink it.
Add it to sauces and dressings.
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