Today is kinda a big dill!

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Today is kinda a big dill!

Pucker up and rejoice! Today is a big day – it’s National Pickle Day!

Most people I know have a strong stance on pickles. Either you love them, or you hate them. I’m personally on the lover side of this debate. No matter what you think of them, you’ve gotta admit… they’re pretty cool. I mean, you put a cucumber into a jar, add some liquid, and a few days later, you’ve got tasty, delicious pickles. Because… SCIENCE. And the best part is they’ll make ya pucker!

I’m so obsessed with pickles, over the summer, I decided to try some crazy/wacky infusions. I did a garlic ginger lime pickle. It was good, but I couldn’t really taste the lime in it. I’d make them again, but this time with more ginger and maybe some sesame oil!

You can make fried pickles, pickle juice popsicles, pickle soup and even grilled pickle spears. On the other end of the spectrum, you can pickle just about anything from eggs, ginger, avocado, beets, okra, onion, relish, blueberries, pickle brined french fries, and the list goes on.

I personally used to own a snow cone stand and the dill pickle snow cone, garnished with a fresh pickle spear was one of the number one sellers. Pickles have become the new bacon. Remember how bacon became a huge fad and everything pretty much had bacon on it? Now, you can get pickle flavored popcorn, potato chips, cupcakes, breads, soup, and even Chex Mix.

Now that I’m nice and hungry, I think I’m gonna go whip up a batch of those pickle brined french fries. If you’d like to try them out, check out the recipe below, along with a few other favorites.

Happy Nat’l Pickle Day from your W.H.O Crew!

Pickle Brined French Fries via Cinnamon Spice and Everything Nice

Copycat Texas Road House Fried Pickles via All She Cooks

The Science of Pickling Cucumbers via Serious Eats