Pickle

Cooking with pickles is pretty straightforward, but there are still several areas where people tend to get confused. The most common misconception is that all pickles are interchangeable, but different types of pickles can have very unique flavor profiles and may work better in certain dishes, depending on the effect you’re after. Sweet pickles, like bread and butter pickles, have a sweetness that can complement certain dishes very well, while dill pickles bring more of a tart and salty flavor. Similarly, cornichons, which are very small and tart, could be a good fit for something that requires something crunchy with a bite, such as a charcuterie plate. One common mistake that people make when cooking with pickles is not considering their texture. Adding pickles in the early stages of cooking could lead to them losing their characteristic crunch. When it comes to getting the most out of your pickles, keep in mind that their robust taste is useful for more than just the pickles themselves. The brine they come in is packed with flavor and can be used in a variety of dishes, such as potato salad or even as a marinade. The brine can also be used in cocktails. Just be mindful of its high salt content and balance it out with the other ingredients of your dish. The addition of pickles in a dish shouldn't be an afterthought, they can be the star too! Fried pickles or pickles dips are some ways you can make them shine on their own. Lastly, don’t throw away those leftover pickle jars. Since they are already seasoned, it's a good idea to use them to pickle other veggies like carrots, radishes, or onions.