Who has never had a really good pickle?

http://pickleguys.com

I know slacker has had a pretty good one 

Me.  I hate 'em.

Not a big pickle fan, but as a kid I used to like those huge ones in the big barrel - that's how they used to sell them.

You can still get barrel pickles here!

   Sarcasm aside, Pickles can be artful and delicious. I like a straight dill pickle from a barrel. If I buy for home I just grab jar of mini kosher dills.  All briny and salty crunchy goodness.

I dont like it when they are all soggy though, and I hate those bread and butter sweet pickles.

Someone long ago " hey, what do we do with all these cucumbers". somebody else: "I dunno, can't smoke them or dehydrate them...I got it, lets stick them in a jar of flavored salt juice and can them".

I dont like it when they are all soggy though, and I hate those bread and butter sweet pickles.<<<

Me neither

Clausen > all other commercial pickles

Here are two kinds of Pickles.
The Barbara Perry

The Joan Shawlee

I don't want a pickle, I just want to ride on my motor-cicle.

{{{{{{HARD PICKLES}}}}}}}

Low t group is not gonna like this news

I enjoy a nice crisp Kosher dill,  sour or half-sour.  The Claussen variety is just fine.  The 'barrel' ones in supermarkets are usually 'Boar's Head' brand around here.  They come in 5-gallon buckets before getting dumped into the display barrel.

If you save the extra pickle juice in the jar,  you can take a few small cukes from the garden and soak them in that leftover brine.  I add some extra Olive brine and a few cloves of Garlic,  (maybe a slice or two of hot pepper)  poke a few holes in the cukes with a kebab skewer,  and leave in the fridge for a few weeks.

Lazy person's home-made pickle.

If you've never had a good pickle there's no way to know if you've ever had a good one.

Sour and half-sour are fermented. The longer they ferment, the more sour they are. It's just brine, garlic and some pickling spices. If using fresh cukes, be sure to cut the nubbin off where the flower was. That's the biggest contaminant, and can cause serious illness.

By the way, Ba-Tampte, are the best you can get at a supermarket.

Love me the 1/2 sour and my favorite from the jar is Ba-Tampte. A family-owned and operated corporation founded in 1955 by Meyer Silberstein. Prior to founding Ba-Tampte, Meyer learned the pickle business from his father and grandfather who ran pickle stands in Manhattan's Lower East Side and pushcarts in the Lowest East Side. Today, the business is managed by Meyer's sons, Barry and Howie Silberstein, and grandsons, Scott and Seth Silberstein. While our business may have changed over the last century, many of our pickle recipes have remained exactly the same.  Operating out of the Brooklyn Terminal Market, Ba-Tampte is one of the few remaining "New York" style pickle processors still based in New York. Most other refrigerated pickle processors have moved to other regions of the country. All our pickles are cured and hand-packed in our own facilities. To meet increasing demands, however, we recently increased capacity by installing a state-of-the-art machine to automate much of the pickle-packing process, but the finishing touches are still by hand.

http://www.batamptepickle.com/products.php#Half_Sour

I will look for them! thanks for the tip. Dont know how I missed them. Maybe Wegmans will  have them.

They list Wegman's as a vendor. They are usually next to the hot dogs, in the refrigerated section.

I am pickling a couple jars now. Let you know how they are.