By Woman's Day Staff
Sweet, sour or dill, the following pickles are our summer favorites-as a side, in salads or as a grab-and-go snack. Photo by Thinkstock
Tangy, in a vinegary brine with seasonings (such as mustard and coriander seeds) and dill (fresh, seeds or oil). The only difference with kosher dills: garlic for extra kick.
WD PICK Vlasic Kosher Dill Baby Wholes ($2.99 for 24 oz).
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Crisp pickles in seasoned brine without vinegar. In the first six to eight weeks after pickling, they're half-sours (sold refrigerated), with cucumbers' fresh taste and bright color; they then turn into sour pickles, which taste...sour.
WD PICK Ba-Tampte Half Sour ($3.49 for 32 oz).
Bread & Butter
Savory and sweet, with seasonings, vegetables (onion, celery) and sugar or corn syrup. A great alternative to relish on burgers and hot dogs.
WD PICK Claussen Bread 'N Butter Chips ($3.79 for 24 oz).
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Save the Brine
After you've eaten all the pickles in the jar, don't toss the juice-recycle it to make your own pickled vegetables. Add sliced produce to the jar with enough leftover brine to cover; replace the cap and refrigerate. Soft vegetables (peppers, onions, asparagus, cabbage) will be ready to eat in 2 days, harder types (cauliflower, carrots, radishes) in 5 days. Pickled veggies keep for up to a month.
Did you know? Pickles on grocery shelves have been cooked in the jars and last about two years unopened. Refrigerated pickles are not cooked and last three months to a year; they have a crisp, fresh crunch.
Try this: Potato Salad with Pickles & Parsley
Original article appeared on WomansDay.com.
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