Spicy Pickles

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The only problem with this recipe is the white wine vinegar. It is necessary to us it, but it can get expensive as it is hard to find in large bottles. The recipe is rather vinegary, but I have found a way around that. One simply needs an understanding of making cold storage pickles. Put 2-3 cut up cloves of fresh garlic in with the cukes and it will cut the vinegar bite down tremendously. Also, I use a mandolin to slice my pickles to use on sandwiches. The jar will last quite a long time and you can make 2 jars with slices rather than whole pickles or spears. Chunks work well, too. Try the slices on BBQ pulled pork sandwiches and hamburgers!

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Yes, the pickles are strong. We usually eat them and then reuse the left over liquid mixture for a second batch. This second batch is not as vinegary or strong.

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Being the dorks that we are, my friends and I tried almost every recipe from this episode in one day. I was really excited about these pickles because they looked so beautiful in the mason jar - and they DO when you make them. However, my friend from New Jersey is right. The taste of vinagre is so overpowering; these pickles are just not very good - sorry Bobby.