Pickles, Think Outside the Jar
Marty Martindale

We are used to accenting part of any meal, buffet or cookout with pickles of many kinds. pickle2They adorn relish trays sliced or in long spears. Chopped pickle relish always accompanies our hamburgers and hot dogs.

This is to get you to think of pickles not only WITH other foods but IN more dishes we prepare. They are a fun food and add a special tang and welcome crunch to anything. They also have many names which mean varying amounts of spice, sweetness or sourness. Some popular in this country are gherkins, cornichons, koshers, dills, sours, Polish and bread & butters.

Generally speaking a pickle in the U.S. is a cucumber pickled in a brine or some other acidic solution and left to ferment for a period of time.

Pickle history goes back to the 2000s BCE and they were referred to in the Bible and in the works of Shakespeare. Cleopatra ate pickles to enhance her beauty, while Amerigo Vespucci packed them along on long voyages for their vitamins C and scurvy prevention.

Pickles are high in sodium. However, they do contain vitamins A, K and calcium.

According to the website, Eatbydate, commercially-bought pickles have a long storage life. However, they do have a “best by date” on them, and it is important to pay attention to it. They point out unopened pickle jars stored unrefrigerated in a pantry and opened pickle jars stored inside a refrigerator ideally have a shelf life of one to two years. Do keep in mind time passes quickly, and always make sure the pickles look like they did when purchased and not jagged and pale in color.


  • Appetizers
  • Burritos
  • Deep fried, battered dill pickles
  • Deviled eggs
  • Meatloaf
  • Nachos
  • Pizza
  • Potato salad
  • Salad sandwiches
  • Saved pickle brine pickle hardboiled eggs, vegetable sticks
  • Tacos


Below are foodsites with many suggestions for pickles as ingredients.





Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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