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Apr 10, 2007 01:31 PM

Pickles- any other ways to eat them?

I recently watched a show on the travel channel and the host was in Russia. She sampled some pickles with honey and sour cream. I was intrigued so I tried it myself and it was actually very good.
I wonder now if there are any other ways to eat pickles? I love pickles!

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  1. If you haven't spent time in the southern US, then fried dill pickles may be new to you. I love 'em!

    2 Replies
    1. re: MsMaryMc

      I'll second the fried pickles rec. I've had both fried pickle chips and spears, and I much prefer the chips, more fried batter/breading that way!

      I'm not sure this exactly falls under the category of pickles, but one of the stranger taste combinations I've recently had was a slice of preserved lemon drizzled with truffle honey. I can't say I really liked it, but it was definitely different!

      1. re: Low Country Jon

        When I lived in Amherst, Mass, a restaurant there served batter fried pickles with a spicy dipping sauce.
        they were so darn good

    2. A friend made an appetizer her mom used to make for her back home in Oklahoma- dill pickles smothered in cream cheese then wrapped in thin honey roasted turkey slices! Sounds disgusting, but I had more than one :) and you could try using different flavored cream cheeses, pickles and meats...

      1 Reply
      1. re: ciaobella

        use it as a center for a sushi roll, it's fun.

      2. Pickles! So cute, so warty, so pickle-y! And so strangely able to enhance so very many other foods. It must be the vinegar, because it's certainly not their good looks. Tartness/sourness is one of the cardinal flavors: salty, sweet, bitter, and...pickle-y.

        When I'm getting ready to put a meal down on the table one of the last things I usually do is ask myself, "would a pickle taste good with that?" Last night, as is often the case when I'm serving red meat (it was corned beef and cabbage) a pickle was exactly what was needed to add a bit of a zinger to all that savory stodge. I also served the carrots, potatoes and delicious well cooked onions that came out of the same pot. Dessert was Trader Joe's raspberry apple sauce.

        Pickles are natural partners for all the foods you think of as Eastern European, as well as British. Pickles are one of the essential components of that quintessential British meal, the ploughman's lunch. Fresh crusty bread and butter, cheese - typically sharp cheddar and stilton (a blue cheese), a pint of Guinness, and of course, pickles! And if I'm having that most all-American lunch - hot dogs or a nice medium-rare hamburger there has just got to be a pickle on the plate or I'll feel something is seriously missing.
        Sometimes a pickle is not just optional - it's a necessity!

        As far as actually cooking with pickles goes, they are never the stars of a dish but they are often important supporting actors. If you add finely minced sweet pickles to your tuna or salmon salad you'll never want to eat it without them. Minced pickles make an excellent substitute when you're out of capers. The cutest pickles have got to be the tiny gherkins and cornichons. And cornichons from France are probably the most expensive.

        I love pickles so I'm very "picky" about choosing them. Most supermarket pickles don't taste very good and contain a lot of chemicals you don't need, so why settle for them? But, if for some reason you're stuck with an inferior jar of pickles, you can jazz them up by pouring out some of the brine, adding your own favorite vinegar, more garlic, fresh dill, sugar - use your imagination! Unfortunately, it's almost impossible to find ANY sweet pickles without artificial dyes and preservatives. But it can be done. I found a wonderful sweet pickle at Long's drug chain of all places: the Gundelsheim barrel pickles and garlic pickles are a real bargain and come in an attractive reuseable 40 ounce glass barrel. None of the pickles at Trader Joe's contain artificial dyes or preservatives. Their "half-sour" refrigerated pickles are as good as you'll find outside of the lower East Side of New York City. If you do decide you love pickles and really do deserve the best, go online and order the real deal from Gus and Daughters.

        All this pickle talk is making me start to think about all that left-over corned beef from last night's dinner. Hmm...OK, I've got some nice seedy rye bread in the freezer, sauerkraut, jarlsberg swiss, and then I'll mix up some home made Russian dressing from mayo, ketchup and minced PICKLES! That's a reuben sandwich!
        Er...please excuse me while I crank up my tacky George Foreman grill.

        3 Replies
        1. re: niki rothman

          Russ and Daughters or Gus Pickles? Lol.

          1. re: niki rothman

            Just thought I'd point out that English "pickle" is an entirely different culinary beast than the pickled cucumbers we think of in the US when we say "pickle." The traditional Branston pickle served in a ploughman's lunch is a pickled onion marmalade/chutney, no cucumbers to be found! Delicious, but totally different.


            1. re: niki rothman

              reportedly, the old Pennsylvania Dutch did not ask 'would pickles be good with this' ; they always put "7 sweets and 7 sours" on the table with any meal. Now that's pickle fanatacism!

              I have a pickle recipe that takes regular sweet pickle chips and re-pickles them with lots more sugar, pickling spice and garlic as well as cayenne. Those are SOME pickles.

              I add them chopped to tartar sauce, german potato salad, and on hamburgers, of course. Also good in baked beans. I like them with liverworst, too, though I haven't eaten that in years. (wimper)

              Got them originally at a church bazaar, and begged the recipe. I was sworn to secrecy, though. "Billie's Texas Kinfolks' Pickles, they're called.

            2. My Texas friend introduced me to the delightfully gross-sounding pickles, PB and crackers. One slice of pickle on a schmear of PB on a Ritz cracker. It's actually quite good and only takes a few to sate your mid-afternoon hunger.

              3 Replies
              1. re: JungMann

                JungMann - I'm so glad that you posted that reply. I thought that I was the only person out there who ate pickles with peanut butter. Squishy Wonder Bread+ smooth (and sugary) PB + sliced dill pickle. It's like putting all vices into one sandwich...... It's not exactly GOOD, but not exactly BAD, either.
                Reminds me of my old student days.

                1. re: mightycheesehead

                  I love peanut butter and pickle sandwiches and still eat them! I had one for lunch on Monday, actually. Any pickle will do but dill is good and bread and butter pickles work well, too.
                  Now I want to try the honey and sour cream with pickles.

                  1. re: xena

                    I've had PB sandwhiches with sweet pickles, pretty good too!

              2. Make beet salad: Slice or dice- Cooked beets, onion, dill or half sour pickles. Pickled herring, sour cream optional. Make it a day ahead.

                2 Replies
                1. re: atheorist

                  Oh man why ruin good pickles that way??? *grin*

                  1. re: atheorist

                    that sounds intriguing... I am going to try that!