In search of garlic dills
In search of garlic dills
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In search of garlic dills
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Post #1 - September 4th, 2009, 1:49 pmDonde?"In pursuit of joys untasted"
from Giuseppe Verdi's La Traviata
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Post #2 - September 4th, 2009, 1:54 pmKauffman's, or my personal (of the moment) Bea's Ho-Made "Hot Garlic Dills", made in Door County and sold at various places in Wisconsin, Bobby Nelson's being one.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #3 - September 4th, 2009, 2:03 pmif you like the kind that are sort of soggy, I'd suggest making your own. it's really pretty simple...all you really need is a large pot.
if you want the crunchy kind, well...i don't know how to make those.
i used to milk cows
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Post #4 - September 4th, 2009, 2:12 pmFor crunchy - Calcium Chloride? Just a guess.
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Post #5 - September 4th, 2009, 3:27 pmTraditionally, they say grape leaves or cherry leaves are supposed to help keep them crispy. I don't know how well they work, as when I've pickled, I've used neither.
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Post #6 - September 4th, 2009, 3:38 pmWe have enjoyed several kinds of pickles packed in plastic tubs from Fresh Farms Niles. Garlic dills are sometimes there; if there are none, I recommend the "half salty," which are very tasty. Look for them in the case opposite the deli, to the north of the bakery.
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Post #7 - September 4th, 2009, 3:54 pmPickle Guy makes a great fresh pickle (and awesome muffaletta mix).
http://www.thatpickleguy.com/That_Pickl ... oducts.htm
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Post #8 - September 5th, 2009, 7:38 amI usually see Batampte brand in the refrigerator case of local stores. Try Garden Fresh.
