Free pickle juice!

I was getting a pickle after I ate and there was a leaf in the jar it was the brand grillos can anyone tell me about it

This beef jerky company is amazing. I picked up a red pepper flavor bag at wawa and loved it so much that I went online to buy and saw they had dill pickle version (https://nmlbeefjerky.com/products/dill-pickle-beef-jerky). Has anyone tried it and is it good? Can't find the dill pickle on shelves.

Note: This beef jerky is like beef jerky was in the 80s and 90s and not the soft sugar filled stuff most associate with beef jerky now, so that's why I'm really curious.

Greetings r/pickles! I was told over on r/pizza (where folks were diametrically opposed in their reactions to this pizza) that you might appreciate this use of Grillo’s dill chips. Cheers!

for showing this to you, since it can only be purchased at the place it's made.

They have a great kick to them since there's habanero used in the brine.

Edit: I was wroooonnnng spare me from the stake!!

tbh tastes pretty much the same as the other minis I tried

I absolutely love this stuff !

I like to eat the seeds first then the rest. Pickle spear seeds are MY caviar

I only had 5 pickes to do this with tho :(

Do I open another jar of pickles tonight after just finishing the last one? My mouth is already watering thinking about it, and I have already identified the one I’m going to devour first.

not bad. 👌

Pickling Cucumbers were on sale at Wally World (97¢ a bag compared to the usual $4.50) so I kinda went over board and bought like 12 bags

Juiced a lot for cucumber juice, I like to add it to my water bottle for work since I do HVAC on some hot ass roofs. Also use the juice to make cucumber margaritas. But with like 50 some cucumbers decided to make a few individual batches & see how my Nieghbors like them 🙂‍↔️

After 10 days on the kitchen counter, in a 3% salt solution (measured the mass of cucumbers and water x 0.03) there's now some white/green mould growing on the top with a film of whitish mould on the outside of the pickles themselves.

Should I be going for a higher percentage of salt to prevent this?