Oooo, the Dill Pickle Club’s annual local chef pickle-off, The Perfect Pickle is on Monday! The event features a pickle tasting with pickles from 12 chefs followed by a bunch of music. Tickets are $10, but since the Mercury is helping sponsor the event, we’ve got two tickets to give away for free!
Win tickets by telling me your favorite pickled product (Claussen dills? Homemade trotters? Biwa’s kimchi?) in the comments below and one or two sentences explaining why it’s the best. The best answer (chosen highly subjectively) wins the tickets and will be on the guest list for the event. I’ll pick a pickle winner at noon tomorrow.
Kim Chi
Kim Chi, because it’s great. Add some rice and it’s a meal. It also pretty much never goes bad, and most wont touch it so more for me.
THIS PICKLED TWO HEAD BABY PIG IS PRETTY FUCKING AWESOME: http://www.flickr.com/photos/bensutherland…
My grandmother/mother’s home made pickled watermelon rinds. They’re sweet, crunchy, have the taste of watermelon, and are just plain delicious.
@Graham – That photo is horrific! Nobody click that link.
But oh! Pickled watermelon rinds! I had forgotten about those!
I think the 1st kimchi I ever made. Napa & Daikon w/ lots of punch & hint of sesame, fish sauce, & ginger. Can’t top my 1st batch.
You want a nickel, go suck a pickle. There’s an oldie.
Watermelon rind pickles. Sweet, crunchy, a bit salty, in thick syrupy goodness. One of the most enduring memories of my late grandmother is her homemade ones around Christmas. Those were better days.
PLACENTA
Didn’t see Charon’s post above, but he is right. 100%.
My pickles are dangerously delicious dill they are hot and just like me better with age.
Pickled grapes are AMAZING, and strangely grotesque. I follow this favorite closely with pickled onions, tangy, sweet & crunchy. Good on anything, and everything.
“We can pickle that!”
Wow, life imitates art. Or have all you douchebag hipsters secretly been watching your favorite show?
I’ve gotta go with my own homemade chow chow – a sweet and sour mixed vegetable pickle laced with tumeric and mustard featuring cabbage, cauliflower, lima beans, green beans, onions, green tomatoes, carrots, red peppers, and/or whatever you’ve got lurking in the fridge or garden. Can’t make a sandwich without it!
Chow chow must be another name for my favorite pickle: Picalilly. Little chunks of cauliflower and pearl onions stand out. It is delicious in a sandwich made with thick slices of cheddar cheese and a nice grainy bread. Mmm.
There are spicy pickles (my last Halloween costume), garlic pickles, half sour pickes (such as the brand Ba-Tampte), sour kraut, olives, pickled beets, and a delicious Italian Christmas delicacy called giariniera (think “pickled garden”). I love picked veggies so I much that I have been known to down a jar of pickles or olives in one sitting, my first Christmas ornament was a pickle ornament, and I cannot pick a favorite pickled product- it’s like picking a favorite child.
My garlic pickles. I made them with unsellable garlic from a friends farm and they won 3rd place at the Multnomah County Fair!
OKAY! SO! I like Betsy Brumm’s tagline for her pickles PLUS she came by my office and dropped off a batch of her homemade pickles, so I think that she shows the dedication to win the two tickets. Congrats!
However, I’m not, in general, a supporter of bribery and want to reward someone who just left a comment and didn’t dish out a bribe. So I checked with the Dill Pickle Club and we can give out a BONUS FREE TICKET to Pfeenie for their detailed description of homemade “chow chow.” Congrats to you, too!
Both your names will be on the list at the door. Thanks for playing!