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.
tip of the tongue
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.
TRY IT ON A DOG: THE INDIE CLASSIC HOT DOG
Three life-changing upgrades to the basics you’ve been using forever: Sir Kensington’s Classic Ketchup, A. Bauer’s Classic Grain Mustard, Marcia’s Munchies Thin-Sliced Bread & Butter Pickles.
Stay cool, people!
Dig this dog? Try one of our other indie topping combos.
Baby cucumbers, onions, apple cider vinegar, sugar, turmeric, celery seed, mustard seed, salt. Comes in a 14 oz jar.