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The Best Dill Pickles? (A Dilemma)

Wake

Wake

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I'm planning to sell classic dill pickles. I'm a fiend for them. I'm considering this recipe from Marisa:

Classic Dill Pickles – Recipe

There's a problem. I LOVE dill pickle coins. However, this recipe calls for either whole pickles or spears. Also, if I use coins instead, that messes up the quantities of the recipe, throwing things out of whack.

What do you think? I want a proven, excellent dill pickle recipe to use. Do you think I should go for the spears, the coins, or whole pickles? I want to do coins, but for the sake of a good product I'm leaning towards the spears.

You like pickles, so what do you guys all think, please?
 
Let me just say Wake, it's delightful to watch you prepare this business and I'm looking forward to your sharing of the lessons you learn along the way. Good on ya.

I vote whole, that's the way I like to buy them. Then I can cut/prepare them any way I wish.
 
Make huge whole kosher dill pickles and find a Jewish community. Go around and sell them for cheaper than the nearest deli. If you offer them a deal, they'll buy them all. I mean, they're Jews.
 
Wake said:
I'm planning to sell classic dill pickles. I'm a fiend for them. I'm considering this recipe from Marisa:

Classic Dill Pickles – Recipe

There's a problem. I LOVE dill pickle coins. However, this recipe calls for either whole pickles or spears. Also, if I use coins instead, that messes up the quantities of the recipe, throwing things out of whack.

What do you think? I want a proven, excellent dill pickle recipe to use. Do you think I should go for the spears, the coins, or whole pickles? I want to do coins, but for the sake of a good product I'm leaning towards the spears.

You like pickles, so what do you guys all think, please?
Click to expand...


Its not expensive to make pickles man. Just try them all 3 ways :)
Im a fan of crispy dill pickles too. Last month I bought 4 different types at the same time and Im leaning towards Boards Head brand. Didnt NOT like Vienna ones surprisingly. Alas home made is 90% always better.
 
I am inclined to say coins unless you are sure you can pack the spears in there tight enough to make the jar seem full. I think sliced would be easier from a production standpoint because you would not have to worry so much about uniformity. Spears might be okay. I just think that using whole cukes would make it like a puzzle with each jar which can be a time suck.
 
Crispy is the main desired attribute in my book, all other things being equal, the whole dills are always going to be the crispest.
 
I prefer coins, because I like my pickles on my sandwich, not on the side. One thing you could consider, as a happy medium, is sandwich slices.
 
Wake said:
I'm planning to sell classic dill pickles. I'm a fiend for them. I'm considering this recipe from Marisa:

Classic Dill Pickles – Recipe

There's a problem. I LOVE dill pickle coins. However, this recipe calls for either whole pickles or spears. Also, if I use coins instead, that messes up the quantities of the recipe, throwing things out of whack.

What do you think? I want a proven, excellent dill pickle recipe to use. Do you think I should go for the spears, the coins, or whole pickles? I want to do coins, but for the sake of a good product I'm leaning towards the spears.

You like pickles, so what do you guys all think, please?
Click to expand...

You use the same recipe for coins or whole veg. It just takes less time for the veg to become pickled when you use coins because they're thinner
 
I hate spears. Just a mass of seeds and gushiness on one side. Whole or coins.

Remember though that coin slicing will add a bit of prep time, and you will need a slicer to get uniform thickness. Whole dills might be simpler to start.

...and as for Jews, they tend to be clannish, and would generally buy from Jews exclusively. Plus, who's going to certify them kosher? Gotta pay a rabbi, adding to your overhead.
 
lizzie said:
I prefer coins, because I like my pickles on my sandwich, not on the side. One thing you could consider, as a happy medium, is sandwich slices.
Click to expand...

A compromise that pleases no one. Too big for coin lovers, still a slice (and therefore compromised) for whole lovers.

What are you on the U.N. pickle committee? Take your socialist one size fits all pickle back to Belgium, hippie.
 
ChuckBerry said:
A compromise that pleases no one. Too big for coin lovers, still a slice (and therefore compromised) for whole lovers.

What are you on the U.N. pickle committee? Take your socialist one size fits all pickle back to Belgium, hippie.
Click to expand...

:shock:
 
ChuckBerry said:
I hate spears. Just a mass of seeds and gushiness on one side. Whole or coins.

Remember though that coin slicing will add a bit of prep time, and you will need a slicer to get uniform thickness. Whole dills might be simpler to start.

...and as for Jews, they tend to be clannish, and would generally buy from Jews exclusively. Plus, who's going to certify them kosher? Gotta pay a rabbi, adding to your overhead.
Click to expand...

Gee, that surely was not anti-semitic.
 
Let's keep our pickles in one jar, please. :lol:

After much intense research (lol), I'm going to make Classic dill pickle spears and, once I get there, make spicy/sweet bread-and-butter coins.
 
You should look into registering your company, your brand and your trademark with the state
 
Wake said:
Let's keep our pickles in one jar, please. :lol:

After much intense research (lol), I'm going to make Classic dill pickle spears and, once I get there, make spicy/sweet bread-and-butter coins.
Click to expand...

I seriously wish you nothing but the best in your new business venture. When you become a billionaire and are known as "The Pickle King", be sure to remember us little guys.
 
sangha said:
You should look into registering your company, your brand and your trademark with the state
Click to expand...

Babysteps. I haven't even gotten to the Farmer's market stage, yet. :lol: I'm looking for a way to make labels that are in accordance with WI's Cottage Food laws... I'm thinking Vistaprint, maybe?
 
Wake said:
Babysteps. I haven't even gotten to the Farmer's market stage, yet. :lol: I'm looking for a way to make labels that are in accordance with WI's Cottage Food laws... I'm thinking Vistaprint, maybe?
Click to expand...

Even still, you should seriously consider trademarking your brand and logo. Otherwise, anyone can just come along and claim it out from under you. It's not expensive

Most businesses that fail do so because they're under-capitalized and cut corners to save a few bucks. Do it right, and you'll build a business you can count on to bring in some much-needed extra income for years to come.
 
I like them as coins or whole. Even though this is the cheap store brand, "Value Time" sliced pickles taste really good. I thought about making my own a few times, but I never seem to get around to it.
 
Wake said:
I'm planning to sell classic dill pickles. I'm a fiend for them. I'm considering this recipe from Marisa:

Classic Dill Pickles – Recipe

There's a problem. I LOVE dill pickle coins. However, this recipe calls for either whole pickles or spears. Also, if I use coins instead, that messes up the quantities of the recipe, throwing things out of whack.

What do you think? I want a proven, excellent dill pickle recipe to use. Do you think I should go for the spears, the coins, or whole pickles? I want to do coins, but for the sake of a good product I'm leaning towards the spears.

You like pickles, so what do you guys all think, please?
Click to expand...

First thing to remember is that what you like doesn't make one bit of difference. You're not making them for you. You're making them for potential customers. You'd do better to take a survey right here asking people what kind of dill pickles they have in their fridge right now this very minute. See if you have a clear winner and make those. Put up a poll.

Don't forget about dilly beans and dilled cauliflower, etc. People like those and I often see them at farmer's markets.
 
MaggieD said:
First thing to remember is that what you like doesn't make one bit of difference. You're not making them for you. You're making them for potential customers. You'd do better to take a survey right here asking people what kind of dill pickles they have in their fridge right now this very minute. See if you have a clear winner and make those. Put up a poll.

Don't forget about dilly beans and dilled cauliflower, etc. People like those and I often see them at farmer's markets.
Click to expand...

That's good advice! Thank you. ;]

Dilly beans are definitely on the table, and I'm thinking of some kind of pickled cauliflower, like Pickled Lemony Cauliflower. :mrgreen: I think I'll try out that poll.
 
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