It’s Pickle Day, everyone! Did you forget? Oh, then you must think you’re in a right pickle, but don’t worry. Be as cool as a cucumber, because there’s still time to munch on some pickles, yet.
No matter whether you like Gherkin, Dill, Lime, Bread-and-Butter, Branston, Cornishon, Hungarian, Polish, Danish or Swedish pickles, made in either in brine or vinegar, you can be sure these fermented morsels are so much more than mere
Granted, they don’t hold much value in terms of nutrition, except maybe for their moderate vitamin K as well as high sodium contents, and they don’t usually garnish the healthiest meals…but if it’s wrong to pump your blood full of pickle sodium, then you don’t want to be right. And heck, once you’re finished eating all of the pickles out of the jar, you might just drink the juice. Take that, nutritionists!
However, if you still happen to be hungry when you’re finished doing this, however, you can proceed to have a Koolickle or two for dessert. What
History of Pickle Day
Pickles take their name from the Dutch word for ‘brine’, and they began to be a popular food some 4,000 years ago, when cucumbers were first imported from India, as they hadn’t really existed in Europe or North Africa before then. Cleopatra is said to have attributed her looks and youth to the green treats among other things. Nowadays, no pensioner can go without a pickle in some parts of the world, while some pregnant women are said to crave them alongside ice-cream as part of their bizarre pregnancy-related food cravings.
How to Celebrate Pickle Day
The best way to celebrate this day, and I’m sure you’ll all agree, if to consume as many pickles as possible. You can eat them straight of of a jar, but if you feel like trying your hand at a new dish you may want to make some traditional Polish pickle soup to warm you from head to foot on a chilly November day. Didn’t know anything like that existed? Don’t worry, just live and learn, and enjoy the deliciousness that is salty and sour pickle soup.
The Simplest Polish Dill Pickle Soup
Ingredients: (serves 6-8)
- 6 cups vegetable stock/chicken stock/beef stock, depending on your preference
- 4 large dill pickles, shredded
- 1⁄2 cup pickle juice, from the pickle jar
- 2 cups thinly sliced, peeled potatoes
- 2 tablespoons instant flour
- 1 cup milk
In a large pot, combine the stock of your choice, the shredded pickles, pickle liquid & chopped potatoes. Bring to a boil again, then reduce the heat and cover. Cook covered over low heat until the potatoes start to get soft (that should take about 10 minutes). In a small bowl or a cup, combine the flour and the milk, and then add it to the broth. Bring the entire mixture to a boil and then remove from heat. Season with salt and pepper. Garnish with sour cream and or freshly chopped dill.
