Ask Lemmy

Pickled beets. They're good until you forget you ate them

Artichoke hearts. Straight from the jar with a fork. Yum.

Pimento olives, chopped fine and mashed into cream cheese, spread on pumpernickel (bread, bagel, etc).

Capers can fuck off entirely.

You just made a list of many of the things I truly hate, food wise, lol. I guess sun-dried tomatoes are okay? 😅

I like big-ass garlic stuffed green olives.

Every one is an s tier food. I fucking love olives and pickles.

Green olives. Preferably stuffed with garlic.

3

Castelventrano olives, pickled okra

i had olives stuffed with lemon rind recently and was hooked. Also enjoy olives stuffed with jalapeños.

I’ve only had it once but theres also pickled watermelon rind

• Make margaritas and empanadas with the Spanish olives.

• Make nachos with canned black olives, jalapeños and maybe add the artichoke hearts… maybe.

• Make chicken piccata with the capers. Yummm! I love capers! 🥰

• Snack on cornichons; put sliced pickles in a sandwich (DIY chik-fil-a sandwich)

• Put sauerkraut over kielbasa.

The sun-dried tomatoes and I do not get along but thanks for asking. Please throw them out.

162... Meh on the rest

I love katamala olives and pickles. Black olives are fine if I can't get katamala.

Round here we call cornichons “sweet gherkins” and they’re pretty good

Also: At one point you put black olives on your fingertips for the last time and you didn’t know it.

Marinated sun-dried tomatoes & garlic. I could eat that forever.

A nice artichoke heart in oil hits a spot nothing else does, but the versatility of the black olive is hard to beat.

Sundrieds can also be really good, but you have to know how to use them.

Jarred red peppers are underrated as a replacement in basically any other place you'd put a red pepper.

Pickles are my favorite, especially dill spears. I've also enjoyed capers on top of grilled salmon with (I think) a beurre blanc sauce. Kalamata olives on pizza is really good too.

Dry, salty, black olives. Best paired with a light beer and a blazing-hot summer day.

Pickled jalapenos are just fantastic. Hot, sour, flavorful, and just versatile at 'waking up' all kinds of food.

Capers are great on all kinds of savory dishes where you want a little salt and sourness, but other pickles would just be overkill.

Canned black olives belong on pizza, and the occasional loaded nacho plate. They're kind of awful in other applications.

As for the classic dill pickle, ever had one in Dr. Pepper?

I casually snack on cornichons straight out of the jar, or else with ham and camembert on a French baguette. In that case I'll slice them lengthwise just so they don't roll off.

Pickles are definitely my favorite on that list. My favorite is probably zesty bread and butter, but I also love dill. Black olives are alright. Most pickled veg are pretty good. Pickled jalapenos are good, but I much prefer fresh ones.

I think pickled onions count and should be here so I would say that but I also enjoy capers in the right setting.

2, 6 and 8 is fine.

Olives and capers can fuck right off!

Umeboshi

Salt-fermented pickles. Mmmmm.

But really, I love all this stuff.

I make my own kimchi, sauerkraut, and various Chinese fermented vegetables.

I make what I call a "dirty margarita." Jalapeño stuffed olives are a must.

In a salad, kalamata or dried black olives.

Pickled asparagus and pepperoncinis.

Everything on this list is my favorite, basically

Canned black olives are the only olives I really enjoy, but I haven't had a green olive since I was a kid and now I am not sure if the olive was gross or if it was just the pimento I hated.

But dill pickles (gherkins) are a top tier snack and condiment.

All have their place, but canned black olives tap into childhood nostalgia. Putting an olive on each finger and eating them one at a time.

jfc people!

Castelvetrano olives > everything on that list

Chupadedos olives

Canned black olives are my favorite, followed by the pickle chips, and then regular pickles, which I'm not sure if funny-name-I've-never-seen-before is or if those are the weird sweet ones.

I love all of these, but if I could only ever live with one it would be capers.

Pickles a close second. My FIL has an amazing recipe for tuna salad: three ripe avocado, three tins of tuna drained and pressed for minimum moisture, three teaspoon mayo and six small pickles finely chopped. (3 tsp mayo is about 1tbsp, but i wrote it like that so you can adjust to size needed 1:1:1:2)

I much prefer lacto-fermented foods over vinegar-pickled.

Peppers, both sweet and hot? Love 'em, especially fire roasted. Sun dried tomatoes? Hell yeah, great to cook with.

Soak something in vinegar though? Yeah, nah, I'm all set, thank you very much.

I'm a fan of so many pickled and fermented things. It'd be a long list to answer.