Garnishes you eat as though they were meals

File: Olives.jpg (182KB, 920x480px) Image search: [Google]

182KB, 920x480px

My grandmother would eat this type of small green olive with pimento in brine by the bowl full. At most family dinners there would be a bowl of olives just for her.

>>8153515
Same op. I love those peperoncinis. Pretty much anything pickled really: peppers, cucumbers, eggs, sausages ect.

If I start eating them I finish a quart jar in a sitting.

>>8153530
Also same. I will devour just about anything pickled and most things fermented. My kidneys probably hate me.

>>8153530
Gives me the shits, though. Sometimes pretty bad if I go too far.

File: jakeandamos.jpg (267KB, 1600x1200px) Image search: [Google]

267KB, 1600x1200px

>>8153535
Then you should never ever try pick related. They are the best store bought commercial pickled egg I have ever had. Not even rubbery like most.

This place near me sells these massive restaurant sized jars, gotta be a gallon, of mozzetta brand peperoncini for 4.99. Amazing deal, but I actually destroyed one of my keyboards trying to transfer the extra juice from one jar into another at my computer desk.

File: MZ_FoodService_Peperoncini.png (183KB, 300x480px) Image search: [Google]

183KB, 300x480px

>>8153545
Found the same size as the ones they have but they have them in glass.

does anyone else pour vinegar over their pickled snacks? I will grab a bowl of banana peppers, pepperoncinis and reg cuke pickles and just pour straight red wine or balsamic vinegar over them(sometimes I will add a dry spice mix of some sort).

It is like I am not eating these for any other reason to consume vinegar.

>>8153560
Holy shit it never occurred to me to do that.

File: L&P goodness.jpg (2MB, 1200x3000px) Image search: [Google]

2MB, 1200x3000px

>>8153571
I am willing to bet you walk by the fridge and take sips of this shit right from the bottle too.

>>8153577
You guys are giving me tons of new ideas this board is great.

>>8153515
Found those tasty little morsels in the salads that a local pizza chain serves and ever since I've been buying them to eat as snacks. Love 'em. Also go good on cheese and crackers.

>>8153543
I've never had pickled eggs. I like hard boiled eggs and most pickled things, so I'd assume I'd enjoy them. What are they like? Does the pickling change the texture of the hard boiled egg?

>>8154623
Pickled eggs are great. They get a little firmer, but other than that it's just a really salty, vinegary egg. Obviously you can add other shit to the pickling process to change up the taste, but that's a basic pickled egg.

File: 1464229767766.png (595KB, 708x826px) Image search: [Google]

595KB, 708x826px

not a garnish but miniature cups of blue cheese

File: 10c3de3c-d519-42fa-b20b-de439ebfe6f0_1.ffbe0c256f80456a5b1f4376a0d6316e.jpg (31KB, 450x450px) Image search: [Google]

31KB, 450x450px

>>8153515
Pic related is the best brand of pepperoncini on the market. They have the most intense flavor and are always tender. Ever bit into a pepper and it was so tough you almost couldn't chew it? Not with these guys. You can find them at basically any Italian grocery store or deli, a little more pricey but definitely worth it. You're welcome.

>>8153522

ur grandma was one cool ass bitch my dude RIP olives are GOAT

>those canned olives Goya makes that are stuffed with anchovies or tuna
>pickled cucumbers, especially half-sour
>pickled tomatoes
>crisp pickled cabbage + carrots + grapes or cranberries from local Russian grocery
>kimchi
>MOTHERFUCKIN' SUSHI GINGER

I've also been known to just take a spoonful or two of maple syrup or mustard (Maille Dijon or Honey Dijon, ohhhh yes) or balsamic vinegar and eat that. Right now I have a bottle of maple balsamic and a bottle of dark chocolate balsamic which are particularly addictive.

Sweet wax peppers