How to Eat a Pickle

Having Pickles as a Snack

Eat pickles straight from the jar for a cold, crunchy snack. Pull the pickle out of the jar using a fork so you don’t get the juice on your hands. Take bites straight from the pickle for a satisfying crunch, or cut it into slices or spears to enjoy bite-sized pieces. Pickles are high in sodium, so avoid having more than 1 or 2 whole pickles per day. Types of Pickles to Try Eat dill pickles for a sour taste. Have sweet pickles for sugar, cinnamon, and onion flavors. Try bread and butter pickles for a tangy finish.

Make ham and pickle roll-ups for a sweet and salty taste. Soften 8 ounces (230 g) of cream cheese in the microwave so it’s easily spreadable. Lay 16 precooked ham slices on a cutting board, and spread ⁄2 ounce (14 g) of cream cheese on each slice. Set a pickle spear on the edge of each ham slice and roll it into a cylinder. Cut the ham and pickle roll-ups into 1 in (2.5 cm) thick bite-sized pieces. This recipe makes 32 servings of roll-ups. Try a jalapeno cream cheese spread if you want spicier roll-ups. Store any leftovers in the fridge in an airtight container.

Fry pickle slices for a Southern-style appetizer. Mix 1 egg, 1 tbsp (9 g) of flour, 1 US tbsp (15 ml) of Worcestershire sauce, and 1 c (240 ml) of milk in a bowl. In another bowl, combine 3 ½ cups (420 g) of flour, 1 tsp (5 g) of salt, and 1 tsp (5 g) of pepper. Dip the pickle slices into the milk mixture followed by the flour mixture. Fry the pickle slices in vegetable oil heated to 350 °F (177 °C) until they’re golden brown. Try dipping the fried pickles in ranch dressing or buffalo sauce for extra flavor.

Mix together a pickle dip for chips or crackers. Combine 8 oz (230 g) of softened cream cheese, 2 US tbsp (30 ml) of pickle juice, ¾ cup (116 g) of diced pickles, 1 tbsp (3.8 g) of fresh dill, and ½ tsp (1.55 g) of garlic powder in a large bowl. Use a mixer if you want a smooth dip or mix it with a rubber spatula by hand if you want it chunkier. Serve the dip immediately or let it chill in the fridge for up to 8 hours. Enjoy the dip with your favorite crackers or chips. Add more pickle juice if you want a thinner dip.

Including Pickles in Your Meal

Put pickle slices on a burger for a tangy taste. Place the pickle slices directly on top of the burger along with your other condiments. The pickles will add a satisfying crunch and the juice will soak into the meat and bun to give it more flavor. Keep pickles slices or spears on the side if you don’t want the pickle flavor directly on the burger.

Make a chunky Israeli salad for a cold side dish. Dice 3 large dill pickles, 2 lb (910 g) of cucumbers, and 2 lb (910 g) of tomatoes, and combine them in a bowl. Stir in ⅔ cup (15 g) of fresh chopped mint leaves. In a separate bowl, mix 2 US tbsp (30 ml) of olive oil, 4 US tbsp (59 ml) of lemon juice, and ½ tsp (2.5 g) of salt to make a dressing. Dress the salad and toss the vegetables to coat them. This recipe makes 4 servings of Israeli salad.

Cook a Polish pickle soup for a hot and comforting meal. Sauté 1 chopped onion and 1 grated carrot in a large pot with 1 US tbsp (15 ml) of olive oil. Mix in 1 cup (155 g) of diced pickles, 20 fl oz (590 ml) of chicken broth, 1 c (240 ml) of pickle juice, 3 large diced potatoes, 3 tsp (15 ml) of Worcestershire sauce, and ⁄4 lb (340 g) of precooked diced ham. Let the mixture simmer over medium-low heat for 15-20 minutes. Stir in ½ cup (115 g) of sour cream and let the soup cook for another 5 minutes before serving. This recipe makes 4-6 servings of soup. Add fresh dill on top of each serving for more dill flavor.Tip: Use a low-sodium chicken broth if you want your soup to be less salty.

Grill a Cubano sandwich with dill pickles for a classic sandwich. Heat 2-3 slices of precooked ham on a skillet on your stove until brown spots appear on the meat. Split a 6 in (15 cm) baguette length-wise and brush each side with butter. Put the bread on the skillet so the cut side is face down to toast it. When the bread is toasted, spread yellow mustard on each slice before layering the ham, 2 slices of Swiss cheese, and thinly sliced pickles on top. Put the sandwich back on the skillet and cook it for 3 minutes on each side. Use a panini press to compress the sandwich and cook it more. Add roast shredded or sliced pork to the sandwich for more flavor.

Using the Brine

Pickle other vegetables if you want to reuse the brine. Try putting sliced carrots, onions, or cucumbers into the pickle jar. Put the vegetables and jar back into your fridge for 3-5 days before eating them.Tip: Add additional herbs and spices, such as red pepper flakes, garlic, or mustard seeds, to change the flavor of the pickle juice and your vegetables.

Marinate meat with leftover pickle juice for up to 1 day to make it more tender. Put a serving of your choice of meat in a resealable plastic bag and add ⁄4 cup (59 ml) of pickle juice. Keep the meat in the bag for at least 1 hour so it can absorb the pickle flavor. If you want the meat tender and flavorful, let the meat marinate for 1 day before cooking it. Put a splash of milk in with the pickle juice to tone down the flavor.

Freeze pickle juice into popsicles for a cold sour treat. Pour the pickle juice into an ice cube tray and stick toothpicks into each cell. Put the tray in your freezer and let the juice freeze completely. Whenever you want a bite-sized popsicle, pull one of the popsicles out to enjoy. Get a large plastic tray with reusable popsicle sticks to make bigger popsicles.