Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and
Culinary Center! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Pickle lovers gotta try these
These were recommended by a friend and they were quite tasty! Highly recommended.
0
Comments
I have been buying them from a hardware store that carries them near us. I love them and everyone who has tried them seems to like them. Me and a friend of mine who do a lot of canning are going to try and reverse engineer them this fall.
"You are who you are when nobody is looking"
Brownie,
Thanks for giving this product a shout-out. They are made locally here in Alabama. Good people and their pickles/relish are delicious.
About four weeks past and he started about these wickles again. Just then it dawned on me that I was looking at them at RC&G. I asked him to send me a pic. He was begging me to get him some the next time I went shopping there. So when I went to buy a meat slicer this week I figured I'd get three jars of wickles as well for Skip.
When I got home curiosity got the best of me so I opened up one of his jars... Lets just say he's lucky he got any...
You guys should consider making your own. Pretty easy. I figure I may have a $1 in each jar.
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
We are going to attempt our own version of wickles in a few weeks. I am thinking they are basically bread and butter pickles with a lot of garlic and a couple of different hot peppers added for heat.
BTW, those are dill's right? They look great.
I use this recipe for fire and ice pickles. Easy and really good.
Ingredients
Directions:
Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint-size jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator. Yield: 3 pints.
http://www.tasteofhome.com/Recipes/Fire-and-Ice-Pickles
This is my signature line just so you're not confused. Love me or hate me, I am forum Marmite.
Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend. Registered republican.
New Orleans, LA - we know how to eat