Don't Forget the Pickles: They're Crispy, Crunchy, Flavorful and Kids Love 'Em

• Teens identified pickles as one of their favorite vegetables in a consumer study conducted for the pickle industry.

• The USDA says just 1/8th of a cup of pickles counts as one of the five recommended daily servings of fruits and vegetables.

• Keep several varieties of pickles and pickled peppers refrigerated for convenient after-school or summertime snacks. They're a cut above the high-fat, empty calorie foods kids might otherwise choose.

• Add pungent flavor and give most any sandwich filling more "kid appeal" with a layer of long pickle slices or pickle chips.

• After using the last pickle in a jar, save the liquid. Drop in hard-boiled eggs or a variety of fresh veggies - carrot and celery sticks, red and green bell pepper strips, pieces of blanched cauliflower - and marinate for a few days. Eat the pickled treats as a snack or serve with sandwiches.

• Kids are dill-lighted with cool, refreshing pickle pops. Chill large, juicy dill pickles, then skewer with ice cream sticks for a snack that's long on flavor, short on calories and fat.

• Kids today grow up on spicier foods. Top tacos, nachos, burritos, sandwiches or even pizza with hot or sweet pickled golden banana pepper rings.

• Wrap a baby dill pickle or sweet gherkin in a slice of salami, bologna or ham spread with low-fat cream cheese for a satisfying nibble.

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