The other day I was served an unusual bunch of pickles with my
hamburger. It was sweet yet very garlicky and the host told he rec'd
this large jar from an elderly neighbor. She buys large jars of pickle
slices (kosher?) and then adds sugar and garlic to the brine. He
couldn't tell me if she drained the brine off and simmered it to disolve
the sugar or anything. I didn't see garlic but sure could taste it.
Has anyone heard of this sort of thing before? They were kinda addictive!!
Goomba

Goomba38 wrote:

> The other day I was served an unusual bunch of pickles with my
> hamburger. It was sweet yet very garlicky and the host told he rec'd
> this large jar from an elderly neighbor. She buys large jars of pickle
> slices (kosher?) and then adds sugar and garlic to the brine. He
> couldn't tell me if she drained the brine off and simmered it to disolve
> the sugar or anything. I didn't see garlic but sure could taste it.
> Has anyone heard of this sort of thing before? They were kinda addictive!!

I do it all the time. Along with the garlic I usually go for various
dried chile powders, chipotle being a favorite.

It's a great technique with lots of possibilities. A key point is to start
with a high quality pickle. I usually go for Clausen's, but there are many
others.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:


> I do it all the time. Along with the garlic I usually go for various
> dried chile powders, chipotle being a favorite.
>
> It's a great technique with lots of possibilities. A key point is to start
> with a high quality pickle. I usually go for Clausen's, but there are many
> others.
>

Ummmm.. wanna part with the procedure? LOL
Goomba

Goomba38 wrote:

> Reg wrote:
>
>
>> I do it all the time. Along with the garlic I usually go for various
>> dried chile powders, chipotle being a favorite.
>>
>> It's a great technique with lots of possibilities. A key point is to
>> start
>> with a high quality pickle. I usually go for Clausen's, but there are
>> many
>> others.
>>
>
> Ummmm.. wanna part with the procedure? LOL
> Goomba
>

Sure.

Add the stuff to the jar and shake. If it doesn't dissolve
right away, wait a few minutes and shake again.

Can you handle that?

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:

>>
>> Ummmm.. wanna part with the procedure? LOL
>> Goomba
>>
>
> Sure.
>
> Add the stuff to the jar and shake. If it doesn't dissolve
> right away, wait a few minutes and shake again.
>
> Can you handle that?
>
Sure I can. I just had no idea if you cooked the juice and sugar
together or anything. Thanks for your pleasant, prompt replies
Goomba

Reg wrote:

>>
>> Ummmm.. wanna part with the procedure? LOL
>> Goomba
>>
>
> Sure.
>
> Add the stuff to the jar and shake. If it doesn't dissolve
> right away, wait a few minutes and shake again.
>
> Can you handle that?
>
Sure I can. I just had no idea if you cooked the juice and sugar
together or anything. Thanks for your pleasant, prompt replies
Goomba

Goomba38 wrote:

> Reg wrote:
>
>
>> I do it all the time. Along with the garlic I usually go for various
>> dried chile powders, chipotle being a favorite.
>>
>> It's a great technique with lots of possibilities. A key point is to
>> start
>> with a high quality pickle. I usually go for Clausen's, but there are
>> many
>> others.
>>
>
> Ummmm.. wanna part with the procedure? LOL
> Goomba
>

Sure.

Add the stuff to the jar and shake. If it doesn't dissolve
right away, wait a few minutes and shake again.

Can you handle that?

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Goomba38 wrote:

> Reg wrote:
>
>
>> I do it all the time. Along with the garlic I usually go for various
>> dried chile powders, chipotle being a favorite.
>>
>> It's a great technique with lots of possibilities. A key point is to
>> start
>> with a high quality pickle. I usually go for Clausen's, but there are
>> many
>> others.
>>
>
> Ummmm.. wanna part with the procedure? LOL
> Goomba
>

Sure.

Add the stuff to the jar and shake. If it doesn't dissolve
right away, wait a few minutes and shake again.

Can you handle that?

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:


> I do it all the time. Along with the garlic I usually go for various
> dried chile powders, chipotle being a favorite.
>
> It's a great technique with lots of possibilities. A key point is to start
> with a high quality pickle. I usually go for Clausen's, but there are many
> others.
>

Ummmm.. wanna part with the procedure? LOL
Goomba

Reg wrote:


> I do it all the time. Along with the garlic I usually go for various
> dried chile powders, chipotle being a favorite.
>
> It's a great technique with lots of possibilities. A key point is to start
> with a high quality pickle. I usually go for Clausen's, but there are many
> others.
>

Ummmm.. wanna part with the procedure? LOL
Goomba

"Goomba38" > wrote in message
...
> The other day I was served an unusual bunch of pickles with my
> hamburger. It was sweet yet very garlicky and the host told he rec'd
> this large jar from an elderly neighbor. She buys large jars of pickle
> slices (kosher?) and then adds sugar and garlic to the brine. He
> couldn't tell me if she drained the brine off and simmered it to disolve
> the sugar or anything. I didn't see garlic but sure could taste it.
> Has anyone heard of this sort of thing before? They were kinda addictive!!
> Goomba
>
Just drain some of the juice from the jar and stir the sugar into it
and then back into the jar. Garlic powder works best because it is
stable and will not have any bacteria.
Add a couple of split and seeded Serrano peppers for a real kick.

Mr. Wizard wrote:

> Just drain some of the juice from the jar and stir the sugar into it
> and then back into the jar. Garlic powder works best because it is
> stable and will not have any bacteria.
> Add a couple of split and seeded Serrano peppers for a real kick.
>

Thanks I had thought that a hot pepper in there would be good. You
read my mind. LOL
Do you know any measurements for the sugar/garlic powder?
Goomba

"Goomba38" > wrote in message
...
> Mr. Wizard wrote:
>
> > Just drain some of the juice from the jar and stir the sugar into it
> > and then back into the jar. Garlic powder works best because it is
> > stable and will not have any bacteria.
> > Add a couple of split and seeded Serrano peppers for a real kick.
> >
>
> Thanks I had thought that a hot pepper in there would be good. You
> read my mind. LOL
> Do you know any measurements for the sugar/garlic powder?
> Goomba
>
For a big jar of pickles I add....
tablespoon of sugar
1/2 tsp garlic powder (this is STRONG)
2 split Serrano peppers (leave seeds in for more heat)
Let it rest in fridge for a couple day for best effect.

On Mon, 09 Aug 2004 22:51:15 GMT, "Mr. Wizard" >
wrote:

>
>"Goomba38" > wrote in message
...
>> Mr. Wizard wrote:
>>
>> > Just drain some of the juice from the jar and stir the sugar into it
>> > and then back into the jar. Garlic powder works best because it is
>> > stable and will not have any bacteria.
>> > Add a couple of split and seeded Serrano peppers for a real kick.
>> >
>>
>> Thanks I had thought that a hot pepper in there would be good. You
>> read my mind. LOL
>> Do you know any measurements for the sugar/garlic powder?
>> Goomba
>>
>For a big jar of pickles I add....
>tablespoon of sugar
>1/2 tsp garlic powder (this is STRONG)
>2 split Serrano peppers (leave seeds in for more heat)
>Let it rest in fridge for a couple day for best effect.
>

We sometimes do something similar, but we completely drain the jar
(quart) and put about a cup of sugar in it with the pickles. We also
put in several cloves of garlic and a whole red chile (usually
japone). We set the jar on the counter and turn in over (tighten the
lid) twice a day. The sugar draws the moisture out of the pickles and
makes its own juice. The pickles get very crunchy.

Works for pickled jalapenos, too.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

Add some prepared horse radish to the brine and let soak a few days.
Yowie.
blacksalt

On Mon, 09 Aug 2004 22:51:15 GMT, "Mr. Wizard" >
wrote:

>
>"Goomba38" > wrote in message
...
>> Mr. Wizard wrote:
>>
>> > Just drain some of the juice from the jar and stir the sugar into it
>> > and then back into the jar. Garlic powder works best because it is
>> > stable and will not have any bacteria.
>> > Add a couple of split and seeded Serrano peppers for a real kick.
>> >
>>
>> Thanks I had thought that a hot pepper in there would be good. You
>> read my mind. LOL
>> Do you know any measurements for the sugar/garlic powder?
>> Goomba
>>
>For a big jar of pickles I add....
>tablespoon of sugar
>1/2 tsp garlic powder (this is STRONG)
>2 split Serrano peppers (leave seeds in for more heat)
>Let it rest in fridge for a couple day for best effect.
>

We sometimes do something similar, but we completely drain the jar
(quart) and put about a cup of sugar in it with the pickles. We also
put in several cloves of garlic and a whole red chile (usually
japone). We set the jar on the counter and turn in over (tighten the
lid) twice a day. The sugar draws the moisture out of the pickles and
makes its own juice. The pickles get very crunchy.

Works for pickled jalapenos, too.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

"Goomba38" > wrote in message
...
> Mr. Wizard wrote:
>
> > Just drain some of the juice from the jar and stir the sugar into it
> > and then back into the jar. Garlic powder works best because it is
> > stable and will not have any bacteria.
> > Add a couple of split and seeded Serrano peppers for a real kick.
> >
>
> Thanks I had thought that a hot pepper in there would be good. You
> read my mind. LOL
> Do you know any measurements for the sugar/garlic powder?
> Goomba
>
For a big jar of pickles I add....
tablespoon of sugar
1/2 tsp garlic powder (this is STRONG)
2 split Serrano peppers (leave seeds in for more heat)
Let it rest in fridge for a couple day for best effect.

Mr. Wizard wrote:

> Just drain some of the juice from the jar and stir the sugar into it
> and then back into the jar. Garlic powder works best because it is
> stable and will not have any bacteria.
> Add a couple of split and seeded Serrano peppers for a real kick.
>

Thanks I had thought that a hot pepper in there would be good. You
read my mind. LOL
Do you know any measurements for the sugar/garlic powder?
Goomba

Mr. Wizard wrote:

> Just drain some of the juice from the jar and stir the sugar into it
> and then back into the jar. Garlic powder works best because it is
> stable and will not have any bacteria.
> Add a couple of split and seeded Serrano peppers for a real kick.
>

Thanks I had thought that a hot pepper in there would be good. You
read my mind. LOL
Do you know any measurements for the sugar/garlic powder?
Goomba

Goomba38 > wrote in
:

> The other day I was served an unusual bunch of pickles with my
> hamburger. It was sweet yet very garlicky and the host told he rec'd
> this large jar from an elderly neighbor. She buys large jars of pickle
> slices (kosher?) and then adds sugar and garlic to the brine. He
> couldn't tell me if she drained the brine off and simmered it to
> disolve the sugar or anything. I didn't see garlic but sure could
> taste it. Has anyone heard of this sort of thing before? They were
> kinda addictive!! Goomba
>

Snappy Pickles

1 quart sliced hamburger dill pickles, drained and rinsed
1/2 cup white vinegar
2 cups sugar
1-2 garlic buds, minced
1 teaspoon mustard seed
1 teaspoon celery seed
1 teaspoon whole allspice
1 teaspoon cloves
3-4 cinnamon sticks
a healthy sprinkle of red pepper flakes
(I use about 1/8 teaspoon)

Drain and thoroughly rinse the pickles first, discarding the juice. I
usually start by putting in the sugar, then the vinegar, then start
adding other ingredients from there. Add all BUT the pickles. Replace the
lid and shake it up well, but carefully so it doesn't dribble on you.
Then, stuff the drained pickles back into the jar and replace the lid
tightly. Shake the pickles (well, but carefully!) to distribute the
liquid. Put the pickles in the fridge at least overnight (about 8 hours),
shaking them every so often until all the sugar dissolves. These just get
better and better the longer they sit.

When these pickles are gone, save the juice. Drain a new batch of
pickles, add 1/4 cup of sugar to the previous juice, and add the new
pickles. The second batch should also sit overnight.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On Mon, 09 Aug 2004 15:56:31 -0400, Goomba38 >
wrote:

>The other day I was served an unusual bunch of pickles with my
>hamburger. It was sweet yet very garlicky and the host told he rec'd
>this large jar from an elderly neighbor. She buys large jars of pickle
>slices (kosher?) and then adds sugar and garlic to the brine. He
>couldn't tell me if she drained the brine off and simmered it to disolve
>the sugar or anything. I didn't see garlic but sure could taste it.
>Has anyone heard of this sort of thing before? They were kinda addictive!!

I peel garlic cloves, slice larger ones in half, and put them in jars
of regular ol' green olives. After a few days, the olives become quite
nice and garlicky. Don't see why it wouldn't work for pickles.

"Frogleg" > wrote in message
...
> On Mon, 09 Aug 2004 15:56:31 -0400, Goomba38 >
> wrote:
>
> >The other day I was served an unusual bunch of pickles with my
> >hamburger. It was sweet yet very garlicky and the host told he rec'd
> >this large jar from an elderly neighbor. She buys large jars of pickle
> >slices (kosher?) and then adds sugar and garlic to the brine. He
> >couldn't tell me if she drained the brine off and simmered it to disolve
> >the sugar or anything. I didn't see garlic but sure could taste it.
> >Has anyone heard of this sort of thing before? They were kinda
addictive!!
>
> I peel garlic cloves, slice larger ones in half, and put them in jars
> of regular ol' green olives. After a few days, the olives become quite
> nice and garlicky. Don't see why it wouldn't work for pickles.

That's a great idea!

kili

"Frogleg" > wrote in message
...
> On Mon, 09 Aug 2004 15:56:31 -0400, Goomba38 >
> wrote:
>
> >The other day I was served an unusual bunch of pickles with my
> >hamburger. It was sweet yet very garlicky and the host told he rec'd
> >this large jar from an elderly neighbor. She buys large jars of pickle
> >slices (kosher?) and then adds sugar and garlic to the brine. He
> >couldn't tell me if she drained the brine off and simmered it to disolve
> >the sugar or anything. I didn't see garlic but sure could taste it.
> >Has anyone heard of this sort of thing before? They were kinda
addictive!!
>
> I peel garlic cloves, slice larger ones in half, and put them in jars
> of regular ol' green olives. After a few days, the olives become quite
> nice and garlicky. Don't see why it wouldn't work for pickles.

That's a great idea!

kili

"Goomba38" > wrote in message
...
> The other day I was served an unusual bunch of pickles with my
> hamburger. It was sweet yet very garlicky and the host told he rec'd
> this large jar from an elderly neighbor. She buys large jars of pickle
> slices (kosher?) and then adds sugar and garlic to the brine. He
> couldn't tell me if she drained the brine off and simmered it to disolve
> the sugar or anything. I didn't see garlic but sure could taste it.
> Has anyone heard of this sort of thing before? They were kinda addictive!!
> Goomba
>
Just drain some of the juice from the jar and stir the sugar into it
and then back into the jar. Garlic powder works best because it is
stable and will not have any bacteria.
Add a couple of split and seeded Serrano peppers for a real kick.

Goomba38 > wrote in
:

> The other day I was served an unusual bunch of pickles with my
> hamburger. It was sweet yet very garlicky and the host told he rec'd
> this large jar from an elderly neighbor. She buys large jars of pickle
> slices (kosher?) and then adds sugar and garlic to the brine. He
> couldn't tell me if she drained the brine off and simmered it to
> disolve the sugar or anything. I didn't see garlic but sure could
> taste it. Has anyone heard of this sort of thing before? They were
> kinda addictive!! Goomba
>

Snappy Pickles

1 quart sliced hamburger dill pickles, drained and rinsed
1/2 cup white vinegar
2 cups sugar
1-2 garlic buds, minced
1 teaspoon mustard seed
1 teaspoon celery seed
1 teaspoon whole allspice
1 teaspoon cloves
3-4 cinnamon sticks
a healthy sprinkle of red pepper flakes
(I use about 1/8 teaspoon)

Drain and thoroughly rinse the pickles first, discarding the juice. I
usually start by putting in the sugar, then the vinegar, then start
adding other ingredients from there. Add all BUT the pickles. Replace the
lid and shake it up well, but carefully so it doesn't dribble on you.
Then, stuff the drained pickles back into the jar and replace the lid
tightly. Shake the pickles (well, but carefully!) to distribute the
liquid. Put the pickles in the fridge at least overnight (about 8 hours),
shaking them every so often until all the sugar dissolves. These just get
better and better the longer they sit.

When these pickles are gone, save the juice. Drain a new batch of
pickles, add 1/4 cup of sugar to the previous juice, and add the new
pickles. The second batch should also sit overnight.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On Mon, 09 Aug 2004 15:56:31 -0400, Goomba38 >
wrote:

>The other day I was served an unusual bunch of pickles with my
>hamburger. It was sweet yet very garlicky and the host told he rec'd
>this large jar from an elderly neighbor. She buys large jars of pickle
>slices (kosher?) and then adds sugar and garlic to the brine. He
>couldn't tell me if she drained the brine off and simmered it to disolve
>the sugar or anything. I didn't see garlic but sure could taste it.
>Has anyone heard of this sort of thing before? They were kinda addictive!!

I peel garlic cloves, slice larger ones in half, and put them in jars
of regular ol' green olives. After a few days, the olives become quite
nice and garlicky. Don't see why it wouldn't work for pickles.