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.
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.
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Baby cucumbers, onions, apple cider vinegar, sugar, turmeric, celery seed, mustard seed, salt. Comes in a 14 oz jar.