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Pickles- any other ways to eat them?

ceejoi Apr 10, 2007 01:31 PM
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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23 Replies . Latest Apr 14, 2007 by toodie jane
1. MsMaryMc RE: ceejoi Apr 10, 2007 03:00 PM
If you haven't spent time in the southern US, then fried dill pickles may be new to you. I love 'em!
http://www.recipezaar.com/14042
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1. re: MsMaryMc
Low Country Jon RE: MsMaryMc Apr 10, 2007 04:10 PM
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!
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1. re: Low Country Jon

j
Jeserf RE: Low Country Jon Apr 12, 2007 05:08 PM
When I lived in Amherst, Mass, a restaurant there served batter fried pickles
with a spicy dipping sauce.
Oh
my
lord
they were so darn good
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2. ciaobella RE: ceejoi Apr 10, 2007 04:00 PM
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...
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1. re: ciaobella
Quine RE: ciaobella Apr 10, 2007 04:04 PM
use it as a center for a sushi roll, it's fun.
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n
niki rothman RE: ceejoi Apr 11, 2007 12:04 PM
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.
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1. re: niki rothman
prunefeet RE: niki rothman Apr 12, 2007 09:58 AM
Russ and Daughters or Gus Pickles? Lol.
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2. re: niki rothman
ballulah RE: niki rothman Apr 13, 2007 01:28 PM
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.
http://en.wikipedia.org/wiki/Branston...
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3. re: niki rothman
toodie jane RE: niki rothman Apr 14, 2007 08:58 AM
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.
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4. JungMann RE: ceejoi Apr 11, 2007 12:17 PM
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.
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1. re: JungMann

m
mightycheesehead RE: JungMann Apr 11, 2007 02:56 PM
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.
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1. re: mightycheesehead

x
xena RE: mightycheesehead Apr 11, 2007 03:27 PM
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.
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1. re: xena

j
jackrugby RE: xena Apr 12, 2007 09:41 AM
I've had PB sandwhiches with sweet pickles, pretty good too!
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5. atheorist RE: ceejoi Apr 11, 2007 01:22 PM
Make beet salad: Slice or dice- Cooked beets, onion, dill or half sour pickles. Pickled herring, sour
cream optional. Make it a day ahead.
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1. re: atheorist
Quine RE: atheorist Apr 11, 2007 04:44 PM
Oh man why ruin good pickles that way??? *grin*
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2. re: atheorist

g
gryphonskeeper RE: atheorist Apr 11, 2007 05:52 PM
that sounds intriguing... I am going to try that!
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6. prunefeet RE: ceejoi Apr 12, 2007 10:00 AM
Slightly different approach, also Russian...pickles and other strongly flavored foods are used as
food chasers to shots of vodka. I absolutely love this. Do shot, take bite of pickle. Like biting a
lime after a shot of tequila.
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7. macca RE: ceejoi Apr 12, 2007 10:02 AM
wow- never would have thought to try pickles with honey and sour cream. but I love all three
things, so will definitely have to give it a try.
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8.
r
rHairing RE: ceejoi Apr 12, 2007 10:09 AM
My father was Danish. We grew up eating Danish liver paste sandwiches...loved sweet pickles on
mine!
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1. re: rHairing

s
smartie RE: rHairing Apr 12, 2007 06:17 PM
standing at the fridge, eating pickles straight out of the jar, eating too many, reaching for
the Zantac.
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1. re: smartie
prunefeet RE: smartie Apr 13, 2007 02:23 PM
For me it was lying on the couch reading, with the jar on the floor...pickles or
pepperoncini...
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9. bitsubeats RE: ceejoi Apr 12, 2007 07:39 PM
I had a great sandwich yesterday that consisted of: whole grain mustard, smoked herring, onions,
and lots of sliced pickles on some rye flat bread - delish
I also like to eat pickles after I sprinkle some msg on them - tastes really weird (sweet and salty at
the same time) and totally delicious.
now I'm going to eat some bread& butter pickles and some pickled beets
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10. neilvisrogue RE: ceejoi Apr 13, 2007 01:36 PM
Lots of people (around my stupid location) tend to deep fry them, then dip them in this local brand
of dipping mustard. They love um, and also throw some fresh red onions in the dip. I've never
tried them, but... Hey, whatever!
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