Nine Foods (and Drinks) Made Better by Pickles
It’s time to celebrate pickles. No, it’s not exactly National Pickle Day (and yet it happens every day), but here at Lifehacker, pickles are truly precious. This is the cucumber’s victory dance. It brings bright acidity, crisp contrast and salty flavor wherever it goes. It can save a sandwich or replace a cocktail, and it’s even a pretty fun time on its own. Pickles come in a variety of shapes, sizes and flavors. No matter what variety you have at the moment, here are some of the best things you can do with spicy cucumbers.
Pickles
The best place to start the list is with a sauce made from crushed caramelized pickles. This caramelized pickle sauce is creamy, tangy, salty and irresistible. Legend has it that it is so delicious that it is impossible to eat any leftovers. It takes a while to brown the pickles properly in the pan, but once done, the sauce comes together quickly in the food processor.
Marinated pizza
It’s expected to garnish your slice with salty meats or veggies, but why stop there? In my opinion, the cheesy and salty pizza could have been balanced out with a few bites of salty food. Throw a little sour dill onto the pie . The acidity of the marinade mellows slightly in the oven as excess water evaporates, and you’ll be rewarded with slightly crispy, slightly tangy bites to look forward to.
Pickles in blankets
Sorry, pigs, but pickles need to stay warm, too. While mini sausages have ruled crescent-shaped dough for quite some time, small, perky gherkins work wonders as a replacement. In fact, swapping the jerky for pickled veggies turns blanket pickles into a vegan version of a party classic. (Always check the ingredient list to be sure.) For the perfect party appetizer, I suggest combining pickles and cocktail sausages in one cozy dough blanket.
Brine in cheese
Wrapping myself in friko is still impossible, but I can do it with almost the same pleasure. There’s nothing complicated or time-consuming about cooking up a bunch of cheese in a pan and then putting it on top of a pickle. And that’s great because it means you can make it right away as long as you have those two ingredients. Read more about how to make a chicle here .
Pickled cucumber salad
Pickles are simply cucumbers that have spent a little more time in a vinaigrette. So there’s no reason to worry about pickle salad, right? Glad you agree. This cucumber salad is easy to make and easy to eat. It’s crunchy, tart, creamy and brightened up with the addition of chopped greens. It makes a great addition to any rich, smoked meat you might serve at a summer barbecue or top your turkey burger in the middle of winter.
Marinated spaghetti
With just four ingredients you can create the marinated pasta of your dreams. (You’re craving pickles too, right?) Pickles, already soaked in garlic, salt and vinegar, pack a ton of flavor. This means you can get busy chopping and frying them in butter instead of rummaging through the spice cabinet. Find the full recipe for spaghetti with pickles here .
Sandwich with pickled cucumbers
If you think a good sandwich requires meat, you’re wrong. Like any food, what keeps you coming back for more is the taste, and pickles have no shortage of that. Take this pickle sandwich for example. The added flavor profile of salty, crunchy pickles and tangy, rich cheese is sure to earn a place on your sandwich list. With the ease of assembly and affordable ingredient list, I recommend keeping pickles and cheese on hand so you can have them on hand when the mood strikes.
Frozen pickles
Summer may not be here yet, but in the lead-up to the event, having a pickle plan is a must. Serving them chilled from the refrigerator is good, but there’s a way to make them even better. Beat the hot summer days with crunchy frozen pickles . They can serve as a welcome break from hot grilled foods, or as a luxurious, salty treat in their own right. Also, if you dip your pickles in your beer anyway, you can leave the beer cold.
Pikletini
True lovers of pickles not only eat them, but also drink them. In fact, the cucumber is only half the story. The brine makes a marinade. This is what soaks the vegetable and is worth saving for other uses, like pickles or making a dirty, salty martini. With just three ingredients you can make your own picletini . Garnish it with a small gherkin (maybe frozen?) and serve. It’s the perfect companion to sit with while you figure out which pickle-centric dish on this list you’ll make next.