Ok I know this may not be exact, it may not be close. Imported foods are hard to get unless you have a bunch of cash. So I made my own. I hope not to offend. Don't worry I will still buy my Jelly babies and HP Sauce.....

No vinegar just water and salt. You can put anything in to pickle, okra, cucumber, any thing out of the garden rhe more fresh the more crisp.

I have cucumbers coming out of my garden faster than I can eat them! Here's how I enjoy them all year and get a jump start on what's going in the Christmas baskets this year. The Thyme and Allspice are unconventional ingredients that add a unique taste. This recipe makes 9 pints but you can definitely adjust the ratios for smaller quantities. The longer they sit, the better they taste. Plan to fix ahead of time (like a week or two ahead) and store in the fridge until you are ready to serve. I make huge batches and then when the picnic/cookout invites come, I'm ready.

I have been using this recipe for a long time. It is very easy to adjust to your own taste and you can use any vegies you prefer. This amount here makes about 3 pint jars of pickle. Good for cheese and crackers, sandwhich spread and goes great with corned beef. In this recipe I used cauliflower, zucchini, red and green pepper/capsicum, celery and onion.

I usually use fontina, Swiss, and Romano cheeses but this Italian blend is great. I grew up eating dill pickle on rye sandwiches.

The garlicky Hotdogs are so delicious but I was in the mood for a salad. So I put the two of them together and it turns out delicious!!!

The cucumber dish served at a certain chain restaurant was delicious, so I tried to recreate it at home.Adjust the amount of salt to taste. It should be on the salty side if serving as pickles, and less salty if serving as a drinking appetizer. Be sure to taste and adjust the seasoning. The kombu tea is optional, but I highly suggest it. For 2 servings. Recipe by smooth

I am always looking for a good pickle! I've been trying out different pickling combinations, trying to get the spices just right. This came out tangy with just the right amount of heat!

The brown sugar gives these B&B's a bold flavor and the red pepper gives them a nice little kick. They have a good flavor as soon as they are cooled but the flavors will deepen if allowed to sit for 24 hours. I am told they will keep for about a month in the refrigerator, but I have never had a jar that lasted that long.

I always seem to be cooking potatoes in their skins these days, as I find it easier to peel them when they're warm, and they keep more of their goodness and flavour. That's what I've done in this recipe, too, although if I were using small 'new' potatoes, I'd keep the skins on.

Making the pickling mixture was difficult, but over a series of trial and error, I finally reached a taste I'm satisfied with.To prepare white boiled cauliflower:put a bit of vinegar to preserve the white color and flour to raise the pot temperature. Flour helps raise the boiling temperature, prevents the cauliflower from falling apart, and also skims the scum. Recipe by FarmersK

This is for cool people. Who doesn't need another salad recipe? Do it. You know it makes you curious. There are FIVE (count em) FIVE varieties of pickle in it. Try the five pickles. Do it. You know you want to.