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  1. #1
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    (Pattaya) American-style Pickle Lovers Alert!

    Did you get a BIG, honking jug of those (gotta keep 'em refrigerated) Claussen dill pickles at Pattaya Villa last week? 395 baht for a 64 oz/half gallon jug.

    I did! I've been to many countries.....NEVER saw Claussens anywhere untill Villa produced!

    They had, like 8 jars. I'm sure they flew off the shelves like hotcakes.

    Oh yeah, I even manage to score Vlassics in there from time to time.

    Nothing against Vlassics at all, but they are far more common worldwide than Claussens.

    They are both KILLER pickles, yet very unique. Each has its place in my fridge

    Happy hunting at Pattaya Villa supermarket to all my pickle-loving friends.

  2. #2
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    Highway robbery!

  3. #3
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    Dude I'm a pickle junkie. If I only had 400 baht left to my name, I'd have probably spent it on......um....er.....a Beach Rd hooker, or probably a jug of Mekong, or pickles.

    Claussen Pickles rank right up there with pussy & booze in my book. LOL

  4. #4
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    I enjoy a good Dill pickle every now and then. It's been a while though and don't think I'd pay $12 for a jar but then again, maybe I would if that is what I was hungry for.

    So, were they good? any left over? what did you eat with the pickles? pics?
    "Don't Sweat the Small Stuff....and it is all small stuff"

  5. #5
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    My mom made them. I think I can do it myself but I have to get the mason jars. I saw a new local brand at Villa that looked interesting and cheap.

  6. #6
    splendid and tremendous
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    Why wife used to make me pickled onions until she suffered the wrath of the aftermath one time too many...

  7. #7
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    Hey SEATraveller, ya Bum!

    You never write, you only called me once! Ha ha!

    Need to get with you & Loy Toy sometime & have a cookout/cook-off

    I'm conniving in my mind a giant ham & cheese (w/ maybe a bit of grilled chicken) hoagie tonight. A Claussen is also on the menu.....Maybe a bag of plain Ruffles 'tater chips & some Florida-style sweet iced tea.

    I'll go put my camera battery on the charger now & try to get back later with some pics for all of you.

    Jay

  8. #8
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    Make your own pickles, it's easy, and you don't need mason jars if you're keeping them in the fridge.

  9. #9
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    Quote Originally Posted by jaiyenyen View Post
    Make your own pickles, it's easy, and you don't need mason jars if you're keeping them in the fridge.
    Hey Jaiyenyen,

    Would love to hear your recipe.

    Claussen pickles are, well, Claussens. Vlassics are Vlassics, Gherkin sweets are just that as well.

    Pickles are kind of like Chinese kim-chi. There are hundreds of variations. Some are really good, some are not so good.

    =========

    If a Mas'ai tribesman from Kenya found curdled milk mixed with fresh cow's blood in Villa, well, he'd be one happy Kenyan....He might even do a post telling his fellow Kenyan friends about it.

    =========

    Post your pickle recipe Amigo......I'll try it out for sure.

    Best,
    Jay

  10. #10
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    Hi Jaywalker,
    The recipe I follow is on Utube. Just type in "How to make kosher pickles" and it should be the first vid.
    I usually make two pots at a time, and start making a fresh batch when one pot has gone.
    Hope this helps.

    http://youtu.be/zKtSCkwAN9o
    Last edited by jaiyenyen; 13-09-2011 at 07:18 PM.
    Do not walk beside me, for I may not lead. Do not walk ahead of me for I may not follow. Just pretty much leave me the fuck alone!

  11. #11
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    If they have Vlasic bread-'n'-butter pickles that would be cool- the Clausen dills have been around for a while but I'm not crazy about them.

    Now, if they were real NY-style full-sours, it would be worth a trip over there to get them.

  12. #12
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    Pattaya Pickle and Rancho Texas

    For the price and quality I don't think you can beat locally produced Pattaya Pickle or Rancho Texas (the one with the cloth on tops).

    Those are crispy Kosher dills and the price is right.

  13. #13
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    Quote Originally Posted by jaiyenyen View Post
    Make your own pickles, it's easy, and you don't need mason jars if you're keeping them in the fridge.
    Most of the recipes call for pickling salt or Kosher salt. Never seen either on a shelf here.

  14. #14
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    Pickling salt is 'non iodised'. It's the same as sea salt. I'm not sure about Kosher.
    I think the reason they say to use non iodised salt is that normal table salt will discolour the pickles after a time.
    I always use table salt, and have never had a problem. I think the secret is to use a recipe like the one I posted above, that doesn't require the jars to be put into a bath of boiling water to seal them.
    Keep them in the fridge, and eat them within a few days and you'll be fine.

    P.S. I've never seen pickling or kosher salt here either.

  15. #15
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    Quote Originally Posted by jaywalker View Post
    Quote Originally Posted by jaiyenyen View Post
    Make your own pickles, it's easy, and you don't need mason jars if you're keeping them in the fridge.
    Hey Jaiyenyen,

    Would love to hear your recipe.

    Claussen pickles are, well, Claussens. Vlassics are Vlassics, Gherkin sweets are just that as well.

    Pickles are kind of like Chinese kim-chi. There are hundreds of variations. Some are really good, some are not so good.

    =========

    If a Mas'ai tribesman from Kenya found curdled milk mixed with fresh cow's blood in Villa, well, he'd be one happy Kenyan....He might even do a post telling his fellow Kenyan friends about it.

    =========

    Post your pickle recipe Amigo......I'll try it out for sure.

    Best,
    Jay

    The Masai are jumpers. On my multiple trips to Kenya I've had the opportunity to be out in the bush and seen the Masai. Colorful cloths they wore. I'll pass on the fresh cow's blood and milk....

  16. #16
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    Quote Originally Posted by FailSafe View Post
    Now, if they were real NY-style full-sours, it would be worth a trip over there to get them.
    yup, and I'll be having some of the crisp dills in the not too distant future during a visit there to visit grandson. hoooooa!

  17. #17
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    Quote Originally Posted by jaywalker View Post
    I'll go put my camera battery on the charger now & try to get back later with some pics for all of you.

    Jay
    you can post the dinner pickle pics in the Dinner thread. ...

  18. #18
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    I've been trying, off and on, to find pickling salt in Pattaya.
    I am told you can get Nitrit Brine Salt at Royal Exquisite Food Ltd. These are the directions I have been given.
    Drive along the Sukhumvit road towards Sattahip. After you pass Pattaya Klang you go another 400/500m. Directly before the Ferrari/Lambhorgini showroom you drive inside the Pattaya Plaza. The shop is small and about 100m down on the left.
    I haven't been yet myself, so if someone goes, perhaps you could post whether this information is accurate.

  19. #19
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    What about sea salt? Would that be the same?
    There are a lot of people selling salt at the side of the road, just outside Bangkok, on the road to Hua Hin.
    There are lots of small salt flats there.

  20. #20
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    Pickles are very easy to make at home ,I have been making my own for quite a while.

    Refrigerator Dill Pickle

    6 cups of water
    1/4 cup of sea salt
    2 table spoons white vinegar
    2 lbs small cucumbers
    1/3-1/2 cup of chopped fresh dill
    8 large garlic cloves
    8 whole black peppercorns
    Red Chile flakes, to taste (Optional)

    Cleans The glass jar and lids thoroughly. ( I boil them for 10 mins)
    Combine the water, salt and vinegar in a pan, bring to boil over med. heat
    remove the brine for the heat: allow to cool to room temperature

    Pack the Cucumbers and remaining ingredients in your glass jars and pour your room temperature brine over the cukes in the jar, covering them completely.

    Store covered in the fridge, the pickles will be ready in 7 days.
    They can be left in the fridge for a couple of months, if they last that long.

    Sea salt is available in most Thai markets, also extremely important pickle brine dose not require the use of Nitrite Brine Salt, that is used for making your own ham, sausage and bacon .( again brine-ing pickles dose not include the use of any type of Nitrite Salt)!!

    I have pictures that I will post as soon as I remember how.

    Cheers:

  21. #21
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    That's similar to a recipe my mom used except hers used 1 cup of vinegar and non-iodized rock salt (the stuff we used to make ice cream). When the whole pickles were gone she re-used the brine and filled the jar with peeled 1/2 inch slices of "regular" sized cukes and sliced white onion.

  22. #22
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    Quote Originally Posted by jaywalker View Post
    Quote Originally Posted by jaiyenyen View Post
    Make your own pickles, it's easy, and you don't need mason jars if you're keeping them in the fridge.
    Hey Jaiyenyen,

    Would love to hear your recipe.
    After you've eaten the Claussens, halve some fresh pickle cucumbers and drop them in the Claussen jar. Keep it the refrig with the lid on and they will pickle after a month.

  23. #23
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    Clausen's are the gold standard of pickles. I would love to get my hands on some. I have tasted many pickles made it home and they are not as good.

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