These thin-sliced pickle chips aren't preserved with just plain ol' white vinegar, but with apple cider vinegar, for a sweet, juicy crunch. They're the original recipe, the first perfect pickle that started it all, with a little curried pop from a sprinkling of turmeric.
We think they're just about perfect for piling on sandwiches, or even presented in a bowl as cucumber salad.
Make pickle dip (yes, you read that right). Start with 8 oz cream cheese at room temperature, then mix in a handful of diced Sweet B+B Pickles, plus a few dashes of worcestershire sauce. Serve with the crunchiest potato chip you can find or a tasty, sturdy cracker like Bespoke's Chile de Arbol.
They also make a perfect garnish for cold poached salmon, whether you layer them like scales (so Julia Child!) or simply serve them in a bowl alongside.
Baby cucumbers, onions, apple cider vinegar, sugar, turmeric, celery seed, mustard seed, salt. Comes in a 14 oz jar.
(if not, how abouta ginger ale?)