Greenpointers readers love goodies!
Our latest giveaway is a Pickling with Rick’s Picks Class at Brookyn Kitchen (100 Frost St) on 9/19 at 6:30pm – worth $55!
As with all our giveaways, to enter: answer the following question in the comments below:
What is your favorite kind of pickle?
GOOD LUCK!!!
Comments close on Monday September 17th, 11:59pm.
One lucky winner will be announced on Tuesday September 18, 2012
Any kind of pickle doesn’t last long around me, but if I had to make a choice….. Ricks okra is amazing!!!!
Sweet with a little bit of heat! (Wickles, etc)
I love pickled vidalia onions. Or, my favorite classic-cucumber pickle might have a hint of cinnamon. A cinnamon stick in the jar!
Classic dill with lots of garlic!
Ba-Tampte half sour. Classic.
Garlic half-sour plucked out of a barrel.
I’m OBSESSED with Pickled Hot Cherry Peppers. I mix the juice w/ vodka and pour it over ice then drop in a few peppers. It’s flaming hot and awesome!
radishes!
gherkins or dilly beans!
Picklebacks!! Ha ha.
I love every kind of pickle… Pickled Greenbeans might be my favorite. Post Office Bar has an AMAZING pickle plate. They do some crazy pickled fruits. (cantelope and blackberries!?)
Eye-wateringly sour mini pickled onions that you can pop into your mouth in one (and then screw up your eyes at the divine pleasure-pain)
I recently discovered pickled radishes, and that is that pickle that currently has won my heart.
I love all kinds of pickles but my favorite are a homemade recipe my mom always made with vinegar, dill, garlic, onions and peppers from the garden!
windy city wasabeans!
my favorite kind of pickle is the crunchy one!
Pickled onions!
Mother’s Hot Lime Pickle!
I’ve got 3: pickled okra, super-sour dills and pickled watermelon rind!
New Dill all the way!
I LOVE PICKLES! My roommates pickles himself and I would like to learn how. I love garlic dill pickles. YUM
hands down the kind that’s in ma bloody mary!
Pickleback shotsssss!!! 🙂
My favorite pickle is Rick’s bread-and-butter variety. I take ’em, batter ’em, then fry ’em and eat them w/ranch dressing…yum
Korean radish rounds pickled in a clear, tang that you can use to wrap BBQ’d meats and veggies with!