Don't Pour Out the Pickle Jar - There Are Plenty of Uses for the Juices!

Just picked the last pickle out of the jar? Don't toss it out, save the liquid! The refrigerated juice from pickles, pickled peppers and sauerkraut has dozens of uses in everything from marinades and sauces to dips, soups and even drinks.

"Recycling" the juice also makes good economic sense. A good value to start with, pickled vegetables and their juices are an easy and relatively inexpensive way to pack extra flavor into foods. And with these ideas, you'll be eager to use every drop:

• Pickle and pickled pepper liquids make excellent marinades. They offer lots of gutsy flavor when simply combined with a little olive oil and chopped fresh herbs, or added to bottled Italian salad dressing. 
• Sauerkraut juice is the basis for this zesty marinade for grilled pork and other meats. Combine 1 cup sauerkraut juice, 1/2 cup white grape juice, 1/4 cup oil and 1 clove chopped garlic with 1 tablespoon each of Dijon mustard, minced shallots, chopped fresh rosemary and chopped fresh thyme. Add black pepper to taste. The acid in the sauerkraut juice acts as a tenderizer, resulting in super-succulent meats. 
• Most any barbecue sauce is better when doctored with a little pickle, pickled pepper or sauerkraut juice. The new and improved version will have a delightful tanginess not found in any bottled brand. 
• Add cut-up raw carrots, celery sticks, broccoli and cauliflower florets, and red and green pepper strips directly to the jar of any type of leftover pickle juice. Make sure to keep these tangy tidbits refrigerated. The marinated veggies are great for snacking on straight from the jar or become an innovative addition to a crudité platter. 
• Slip sliced onions into a jar of sweet-hot bread and butter pickle juice. The "pickled" onions liven up turkey, chicken or ham sandwiches, as well as hamburgers. 
• Pickle liquid mixed in with the mayo can give a new twist to your time-honored potato salad. Or, try this Dilled Potato Salad: combine cooked red- skinned potatoes, cooked-till-crisp-tender green beans, sliced black olives and chopped dill pickle. Toss with a dressing of 1/3 cup oil, and 1 Tablespoon each of pickle liquid, country-style Dijon mustard, lemon juice and chopped fresh dill.
• For a version of macaroni and cheese that's definitely not like Grandma's, blend 1/2 cup milk, 1/4 cup heated pickled pepper juice and 1 teaspoon Dijon mustard; pour over 4 cups cooked elbow macaroni in casserole dish. Stir in 2 cups shredded cheese, top with bread crumbs and bake until bubbly. Add chopped pickled peppers for a colorful variation. 
• Gazpacho, a cold summer soup that makes the most of garden veggies, is a refreshing start to any meal. In a blender or food processor, puree tomatoes, onions, green pepper, and cucumbers or zucchini. Thin with a little tomato juice and add hot pickled pepper juice to taste for a tangy zip. 
• Want to give some gusto to a Bloody Mary . . . add pickle juice! The piquant elixir is a delicious complement to the tomato juice. Don't forget to garnish with a pickle spear instead of the usual celery stick! For a fiery brunch treat, try a Hot Blooded Mary. It features a splash of hot pickled pepper juice and a pickled cherry pepper garnish. 
• You've heard of squeezing a wedge of lime into your beer. Now, adding some dill pickle juice to your brew could be the next craze. Stir 1/8 cup dill pickle liquid into 12 ounces of your favorite beer and garnish with a pickle spear or baby dill.

Of course, some folks even drink pickle and sauerkraut juice straight as a tonic! We've even heard of athletes who drink pickle juice as a way to replenish the salt after their workouts.

While those libations may not be your cup of tea, with so many great uses for the juices, pickled vegetables are certainly good to the last drop.

Add Pickles to Your Dishes and Watch the Competition Turn Green with Envy

The pickle has been on quite a culinary journey, first enjoyed thousands of years ago in Northern India, then gaining fans in Europe and eventually arriving in America. Today, chefs all over the world use pickles to add distinctive taste and flair to their favorite dishes. So if it's time to revamp the menu or add some spice to a new one, remember that pickles are a well-seasoned traveler - they're inexpensive and versatile, and can do much more than dress up a plate.

Salads

• Add a flavorful touch to Tuna, Chicken or Egg Salads by stirring in well-drained sweet pickle relish.
• Mix chopped dill pickles, crumbled cooked bacon, fresh dill and sliced egg into Dilled Potato Salad.
• For an inventive Pasta Salad, combine chow-chow with cherry tomato halves, broccoli spears and cooked corkscrew pasta.
• Update the classic Cobb Salad by adding a section of chopped pickles or pickled peppers. Either, or both, are excellent complements to the traditional ingredients.

Soups

• Easy-to-prepare, inexpensive Pickled Gazpacho is delicious warm-weather soup. Blend chopped fresh tomatoes, sliced zucchini, chopped chives and fresh cucumber pickles with sweet pickle juice and a dash of oregano. Pulse in food processor until chunky, chill thoroughly and serve!
• For a super soup-du-jour, add chopped, sweet, fresh cucumber pickles and a bit of sweet pickle liquid to tomato-based Fish Chowder.
• Sliced dill pickles add zing and texture to Creamy Potato Pickle Soup, a combination of potatoes, zucchini, broccoli and onion, all blended in the food processor with chicken stock. Serve with a dollop of plain yogurt.
• Chopped hot pickled cherry peppers give down-home Vegetable Soup a zippy modern twist.
• For a fiery first course, crown a sumptuous Corn Chowder with minced pickled jalapeno peppers.

Sandwiches

• The popular New Orleans Muffaletta is an easy-to-make, tasty and impressive-looking addition to any menu. Stuff a sesame round loaf or focaccia with Italian meats, cheeses and a chopped mixture of dill pickles, pickled pepperoncini and olives. Lace with a garlicky vinaigrette dressing.
• Crown a Mexican Sandwich of shredded chicken, jack cheese, avocado, papaya slices and salsa on corn bread with hot or mild pickled banana pepper rings.
• Make a Kansas City-Style Barbecue Sandwich with shredded pork doused with barbecue sauce and topped with dill pickle chips. For an authentic version, serve on white bread!
• Top a sizzling Beef or Turkey Burger with barbecue sauce and garnish with chopped pickled peppers.
• Spread sweet pickle relish on cold, sliced California Turkey Sandwiches. Add Alfalfa sprouts, shredded carrots and tomato slices for a lean lunch treat.

Sauces

• Top your pork, poultry or fish fillets with this Cranberry-Port Chutney. Mix fresh or frozen crushed cranberries with sugar, orange juice, port wine, diced pickled banana peppers and some grated orange peel.
• Beef and lamb get a kick from Hot Jalapeno Sauce made with tomatoes, pickled jalapeno peppers, scallions, pungent garlic cloves, parsley, a splash of lime juice and a pinch of grated lime peel.
• A lusty Salsa Cruda makes an excellent foil for nacho chips. Combine red pepper, tomatoes, onion, dill pickles and pickled jalapeno peppers in bowl of a food processor and pulse until vegetables are chopped into small pieces. Mix in a zesty blend of cilantro, lime juice, cumin and whole kernel corn. This sauce also is a great topping for grilled chicken or fish.
• Colorful Caribbean Chutney made with fresh mango and sweet mixed pickled vegetables couldn't be simpler. Combine sweet mixed pickled vegetables, large ripe mangos (seeded, peeled and diced), ground ginger, cinnamon and cayenne. Serve with grilled or roasted chicken or other meats.

Starters

• Pickle relish can add an unexpected surprise to a Creamy Cheese Dip. Mix relish with a mild, semisoft cheese, bottled horseradish, chopped green onion, snipped dill and sour cream. Garnish with a sprig of dill and serve with a plate of colorful raw vegetables.
• Prepare an eye-catching appetizer of Pickled Mushrooms. Combine pickled sweet red pepper slices in their juice with lemon juice, olive oil and small whole mushrooms. Toss to coat well and marinate for 30 minutes. Garnish with chopped parsley.
• Add pizzazz to an Antipasto Platter with stuffed pickled pepperoncini peppers. To make, cut a lengthwise opening in each pepper and stuff with strips of mozzarella cheese and a thin wedge of tomato. Drizzle with oil and serve with sliced salami, a wedge of aged provolone and imported olives.
• A first course of Pasta and Broccoli with Hot Pickled Pepper Sauce will earn kudos from customers and put money in the cash register. Heat garlic, anchovies, chopped pickled hot banana pepper slices and chopped parsley in olive oil. Toss with steamed broccoli and cooked pasta.

Surprises

• Corned beef has a natural affinity for pickles - why not perk up Corned Beef Hash by adding chopped dill pickles or piccalilli, a crunchy medley of pickled vegetables, before cooking.
• Wake up a Western Omelet by combining chopped pickled peppers with the onion and ham. Or, add diced pickles or relish to fluffy scrambled eggs while cooking.
• For Surprising Stuffed Tomatoes, cut fully-ripened tomatoes in half and scoop out the seeds. Place a mixture of shredded cheese, whole wheat bread, onion and pickled jalapeno peppers in food processor and pulse until mixture is crumbly. Fill tomato halves and bake. Garnish with pickled jalapeno pepper rings. Serve as an accompaniment to fish or poultry.
• Serve Dilled Chicken Kabobs, made by marinating cubed chicken cutlets in dill pickle liquid, vegetable oil, oregano, lemon juice, dried minced onion, paprika and pepper. Thread chicken cubes on skewers with sliced dill pickles and pickled cherry peppers and grill.
• When making Meat Loaf, add pickle relish or chopped dill pickles to the mixture for a tangy twist. For a tastier version, use chopped pickled hot cherry peppers. For Southwestern-style meat loaf, add chopped pickled jalapeno peppers.
• Pizza with Pizzazz is sure to become one of the most popular items on your menu. Top a cheese and tomato pizza with pickled banana or cherry pepper rings and any other toppings your customer selects. Use either hot or mild peppers depending on the desired punch.

Don't Forget the Pickled Peppers - Vibrant Color and Lusty Flavor to Tingle Your Tastebuds

• There are 15 pickled pepper possibilities that range from fiery jalapenos to hot or sweet green and red cherry peppers to mildly hot pepperoncini and pickled sweet red bell peppers. Exotic golden pickled banana peppers are available in mild or hot varieties.
• Convenient shelf staple, pickled peppers can be kept in the pantry to liven up any dish. Substitute for fresh peppers in virtually all recipes.
• Pickled peppers are fat-free flavor enhancers, and a rich source of vitamins A and C with only 7 calories per ounce.
• Pickled sweet or hot banana pepper rings will add color and zest to pasta primavera salad.
• Pickled jalapeno peppers make a perfect topping for a tongue-tingling taco salad or fiery fajitas.
• Toss chopped pepperoncini in a classic Tuscan salad of cannellini beans and red onion - dress with olive oil and red wine vinegar.
• Slit and remove seeds from pickled pepperoncini peppers. Stuff with strips of mozzarella for an appetizer or buffet table.
• Plump, colorful pickled cherry peppers perk up antipasto platters.
• Chopped pickled peppers add gutsy flavor to chicken, tuna or egg salad.
• Spice up potato salad with a variety of chopped pickled peppers.
• Make meatloaf distinctive. To regular meatloaf mixture, add seeded, chopped red and green pickled cherry peppers and pickled jalapenos.
   

Rediscover Versatile Sauerkraut - Tantalizing New Dimensions for Favorite Foods

• Sauerkraut turns an ordinary hamburger into a Reuben Burger. Top a grilled beef or turkey burger with a mound of sauerkraut, a slice of Swiss cheese and a dollop of Russian dressing.
• Savory Sauerkraut Stuffing can be used to stuff pork chops, goose, turkey or chicken, or it can be baked separately and served as an accompaniment. Add a cup of drained kraut to each of two cups of stuffing mix. Toss with diced celery, onions and chopped walnuts. Moisten with butter and chicken broth per package directions.
• Top a baked potato with a mixture of sauteed onion, sauerkraut, tomato sauce, pickled hot pepper rings and crumbled real or soy-based bacon. If desired, sprinkle with grated Cheddar cheese.
• Serve Reuben Baked Potatoes. Toss rinsed, drained sauerkraut with strips of lean corned beef. Moisten with a bit of low-fat Russian dressing. Spoon into split cooked potato. Top with low-fat Swiss cheese and heat in broiler or microwave until cheese is melted.
• Sprinkle tangy sauerkraut over top of a tomato and sausage or pepperoni pizza. Kraut and Canadian bacon pizzas also are a favorite!
• Substitute sauerkraut for shredded lettuce when making tacos or subs.
• Sauerkraut is the nations' second favorite hot dog topping, surpassed only by mustard. For a gourmet topping, saute chopped onion, sauerkraut, sweet pickle relish and chopped pickled hot cherry peppers. Slit frankfurters on one edge at half-inch intervals and grill until they curl into "round dogs." Place on round bun and pile on gourmet topping.

Tips for Trying Tasty Sauerkraut

• For a mouthwatering meatless meal, saute sliced potatoes, onions, apples and grated carrots in a bit of olive oil. Add sauerkraut, a splash of white wine, freshly ground black pepper and dill weed. Simmer for about 15 minutes. Sprinkle with soy-based bacon bits and serve.
• For crunchy, colorful Sweet and "Sauer" Confetti Kraut Slaw, toss 3-1/2 cups drained kraut with 1/2 cup cider vinegar, 1 cup sugar, 1 cup chopped celery, 1 chopped green pepper, 1-1/2 cups chopped sweet onion and 1 (4-ounce) jar pimiento, drained and chopped. Cover; chill overnight. This recipe is one of the most requested by consumers. It goes great with barbecued meats, and keeps well and travels safely for picnics.
• Pork and sauerkraut take on a whole new personality with this salad. Cut chilled, cooked pork tenderloin into strips and toss with chilled, drained sauerkraut, sliced apple, sliced sweet onion and pickled hot banana pepper rings. Toss with a mixture of honey mustard and low-fat mayonnaise. Alternative: crumbled blue cheese and blue cheese dressing.
• Lighten up your Reuben! On a slice of rye bread, layer lean corned beef and piquant sauerkraut. Add reduced-calorie Russian dressing and top with low-fat Swiss cheese. Broil until cheese melts or heat in microwave using reduced-power setting.
• How about a light, flavorful Reuben salad? Toss red leaf lettuce with lean corned beef, sauerkraut, reduced-calorie Russian dressing and cubes of low-fat Swiss cheese. Cut hearty pumpernickel bread into croutons and toast in oven. Add to salad; sprinkle with caraway seeds.
• Stuff whole wheat pita pockets with sauerkraut, shredded carrots, sliced plum tomatoes, green and red pepper rings, zucchini matchsticks, garbanzo beans and spicy radish or clover sprouts for a toothsome treat. Optional: mix olive oil with garlic powder, pepper and soy sauce and toss with vegetables before stuffing.
• Add zip to classic warm German potato salad by adding one to two cups of sauerkraut before tossing with the dressing.
• Turn an ordinary burger into a Reuben burger. Top a grilled beef or turkey burger with a mound of sauerkraut, a slice of Swiss cheese and a dollop of Russian dressing.
• Savoury Sauerkraut Stuffing can be used to stuff pork chops, goose, turkey or chicken, or it can be baked separately and served as an accompaniment. Add a cup of drained kraut to each two cups of stuffing mix. Toss with diced celery, onions and chopped walnuts. Moisten with butter and chicken broth as per package directions.
• Top a baked potato with a mixture of sauteed onion, sauerkraut, tomato sauce, pickled hot pepper rings and crumbled real or soy-based bacon bits. Optional: sprinkle with Cheddar cheese.
• Try Reuben baked potatoes. Toss rinsed, drained sauerkraut with strips of lean corned beef. Moisten with a bit of low-fat Russian dressing. Spoon into split cooked potato. Top with low-fat Swiss cheese; melt in broiler or microwave.
• It's pizza time! Sprinkle tangy sauerkraut over top of pizza to complement tomato, sausage and pepperoni flavors. One major chain serves kraut and Canadian bacon pizza as their house "special."
• Substitute sauerkraut for shredded lettuce when making tacos or subs.
• For a gourmet hot dog topping, saute chopped onion, sauerkraut, sweet pickle relish and chopped pickled hot cherry peppers. Slit frankfurters on one edge at half-inch intervals and grill until they curl into "round dogs." Place on a round bun and pile on gourmet topping.
• For a milder kraut flavor and to reduce sodium, rinse kraut after draining.

A Peck of Perfectly Plausible Pickle and Pickled Pepper Facts

• Pickling is one of the oldest forms of food preservation, discovered at the dawn of civilization, thousands of years ago in Mesopotamia.
• North Americans prefer pickles with warts. Europeans prefer wartless pickles. Refrigerated pickles account for about 20 percent of all pickle sales.
• International Pickle Week is one of the country's longest running food promotions --it's been observed for more than 50 years. IPW actually runs for 10 days during the last two weeks of May.
• According to the U.S. Supreme Court, pickles are technically a "fruit" of the vine (like tomatoes), but they are generally known as a vegetable.
• Americans consume more than 2.5 billion pounds of pickles each year - that's 20 billion pickles! And since it takes almost 4 billion pickles to reach the moon, all the pickles we eat would reach the moon and back more than 2 times!
• Pickle Packers International has its own official limerick and theme song - the Pickle Polka. The pickle got its name in the 1300s when English speaking people mispronounced William Beukelz' name - he was a Dutch fisherman known for pickling fish.
• The phrase "in a pickle" was first introduced by Shakespeare in his play, The Tempest. The quotes read, "How cam'st thou in this pickle?" and "I have been in such a pickle�"
• On his voyage in 1492, Columbus not only discovered America, but gave peppers their name. In search of black pepper from the Orient, he assumed the spicy pods used to flavor foods in America were a form of black pepper and mistakenly called them "pimiento," or pepper. Actually, the plants are not related at all.
• The "hot" sensation one experiences when eating pickled peppers is caused by Capsaicin. This powerful substance can be detected at one part in a trillion.
• During WWII the U.S. Government tagged 40 percent of all pickle production for the ration kits of the armed forces.
• When you eat hot peppers, the pain receptors on the tongue react and cause a physical reaction called "sweating." You start to salivate and perspire, your nose runs, your metabolism speeds up - this is all the body's reaction working to cool itself.
• Good pickles have an audible crunch at 10 paces. This can be measured at "crunch-off" using the "scientific" device known as the Audible Crunch Meter. Pickles that can be heard at only one pace are known as denture dills.

Pickle and Pickled Pepper Fact Sheet

Consumption

• American households purchase pickles every 53 days.
• More than 67 percent of all households eat pickles.
• Americans consume more than 9 pounds of pickles per person annually.

Varietie s
There are hundreds of kinds of pickles to try. Among them are:

• Dill - genuine, kosher, Polish, German style, overnight varieties, and more
• Sweet - includes bread & butter, no-salt and sweet/hot varieties
• Sour and Half-Sour
• Pickled Peppers - jalapenos, pepperoncini, sweet and hot cherry peppers, banana peppers, etc.
• Specialty Products - includes other types of pickled vegetables such as asparagus, beets, cauliflower, cocktail onions, green tomatoes, okra and sauerkraut to name a few
• Pickles are usually available whole (including gherkins and midgets), or cut into halves, slices, spears, strips, chips, chunks, salad cubes, relish or sliced lengthwise for sandwiches.

Popularity

• Dill pickles are the most popular type of pickle, followed by sweet.
• The interest in Mexican and Southwestern cuisine has made pickled peppers the "hot" news in the pickled vegetable category.

Growing News

• Approximately 100,000 to 125,000 acres are devoted to growing pickling cucumbers in the United States. They are grown in more than 30 states, with the biggest producers being California, Colorado, Florida, Indiana, Michigan, Ohio, North and South Carolina, Texas and Wisconsin.
• More than 15,000 acres are used to grow pickling peppers. While this may seem small in comparison, the acreage increases each year.
• For pickling cucumbers, there is usually a spring and fall harvest depending on the geographic location. Peppers yield one crop per year.

Production Methods 
Most cucumber pickles are made by one of three methods: refrigerated, processed or fresh pack:

• Refrigerated - Fresh, clean cucumbers are put into jars, covered with a seasoned pickling liquid and immediately refrigerated. The entire fermentation process takes place under refrigeration. Once the cucumbers have absorbed the seasonings, the pickles are then shipped. These extra-crispy pickles are available in the refrigerated section of the supermarket and are marked with an expiration date, since their shelf life is shorter than processed or fresh pack pickles. They also must be refrigerated at home.
• Fresh Pack - Fresh, clean cucumbers are placed directly into jars and covered with a pickling solution of vinegar and seasonings, depending on the variety of pickles being produced. The containers are vacuum-sealed, quickly heated to pasteurize and then cooled. Fresh-pack pickles are generally crispier and less acidic than processed pickles. They also retain some of the flavor and color of fresh cucumbers. Jars of fresh pack pickles will say "fresh pack" on the label.
• Processed - Clean cucumbers are placed in a salt brine solution in large tanks where they undergo full fermentation over the course of one to three months. The salt is added gradually throughout the process so it permeates the cucumbers evenly. Pickles are then removed from the tanks, rinsed of excess salt and put into jars with different additional seasonings. Processed pickles have a sharper flavor and are usually dark green and somewhat translucent.

Usage

• Pickles are used most often as a sandwich accompaniment.
• They also are popular eaten as a snack right from the jar.
• Pickles and pickled peppers also are a convenient and versatile recipe ingredient. They add fast flavor to salsas and sauces, sandwiches, soups, appetizers, main dishes and more.

Additional

• Pickles are fat free and low in calories. An average-size dill contains only 15 calories and an ounce of pickled peppers provides only 7 calories.

Pickles - Past to Present

Few foods could be considered more a part of Americana -- we've been eating pickles since Christopher Columbus discovered America. Since then, the pickled cucumber has evolved into a favored snack and recipe ingredient that is available in more than 36 varieties.

Pickle history began sometime around 2030 B.C., when inhabitants of Northern India brought cucumber seeds to the Tigris Valley. Soon, cucumber vines were sprouting throughout Europe. Shortly thereafter, people learned to preserve the fruits of their labor by pickling them in a salty brine. By the 17th century, the crunchy pickled cucumber had made its debut in the New World. Early colonists grew so fond of them that in 1820, Nicholas Appert constructed the first pickle plant in America.

In fact, America was named for a pickle peddler -- Amerigo Vespucci. He was a ships chandler, outfitting vessels scheduled for long explorations with vitamin C-packed pickled vegetables -- particularly cucumbers -- to prevent scurvy among crew members.

Through the years, pickles enjoyed a flourishing reputation. From continent to continent, the world's most humorous vegetable made an in-dill-able impression on monarchs, presidents and even military men. Cleopatra, Queen of Egypt, believed they contributed to health and beauty. Queen Elizabeth I developed a passion for pickles, as did Presidents George Washington, Thomas Jefferson and John Adams. Troops under Julius Caesar and Napoleon relished the thought of having crunchy pickles at meal time, and during World War II, the U.S. government earmarked 40 percent of pickle production for the Armed Forces.

Pickles also played a part in folk medicine. Many people believed that sour pickles helped balance the acid-alkaline content of the body and destroy bacteria in the digestive tract.

Many modern-day celebrities are reported to be passionate about pickles. Actor Bill Cosby, sexy Brooklyn-born actress Fran Drescher (The Nanny), ex-New York Mayor Ed Koch and Guardian Angel-founder Curtis Sliwa are just a few recognizable names that are rumored to be pickle connoisseurs. Late Night host Conan O'Brien has a giant plastic pool pickle in his office, and hip-swiveling rock 'n' roller Elvis Presley liked to eat fried pickles.

Now in their 4,000th year, pickles are big business. They grow in more than 30 states, with Michigan and North Carolina the prime purveyors of pickled produce. And because Americans are so passionate about pickles, pickle packers everywhere continue to work hard to produce pickle products to please even the pickiest palate.

 

Sauerkraut Fact Sheet

Product Description
Sauerkraut is made from the crisp center leaves of the finest quality cabbages which are shredded, salted and cured for several weeks in huge wooden or concrete vats.

Consumption
Americans annually consume 387 million pounds of sauerkraut, or about 1.5 pounds per person per year.

Nutrition

• Sauerkraut is fat free.
• It also is low in calories, with one cup of undrained sauerkraut having only 44 calories, and one cup of sauerkraut juice has only 22.
• It provides almost one-third of the US RDA for vitamin C, plus other important nutrients including iron, calcium, potassium, phosphorus, thiamin, riboflavin and niacin. One cup also provides approximately 8 grams of fiber.
• Medical and health experts recommend eating several servings of cruciferous vegetables each week to reduce the risk of cancer of the colon.* Sauerkraut, like cabbage, Brussels sprouts, cauliflower, broccoli and turnips, is a cruciferous vegetable.

Varieties
In addition to the traditional sauerkraut, other varieties also are available:

• Bavarian Kraut - a milder flavor, sweetened with sugar and caraway seeds.
• Sauerkraut with Caraway Seeds
• Sauerkraut with Celery Seed
• Winekraut - fermented in white wine.
• Sauerkraut Salad - a mild, slightly sweet salad which includes onion, red peppers, vinegar and other seasonings. Can be used hot or cold.

Popularity
Sauerkraut continues to be the country's second favorite hot dog topping after mustard, and millions of pounds are used in Reuben and other deli sandwiches each year. As it becomes better known as a flavorful, low-calorie, no-fat food, it is being included in more innovative dishes around the country.

Growing News
Approximately 330 million pounds of cabbage are grown each year in the United States. The states that produce the most cabbages for sauerkraut are Wisconsin, Ohio and New York.

Packaging
Sauerkraut is available in cans, jars and polybags. The polybags are found in the refrigerated section of the supermarket and need to stay refrigerated.


*Diet, Nutrition and Cancer Prevention, a booklet by the U.S. Department of Health and Human Services

Pickle Primer: A Glossary of Pickles and Pickled Peppers

If Peter Piper were around today, he would be proud of the proliferation of pickle and pickled pepper products! When combining all the basic types, varieties and cuts of pickles and pickled peppers, there are hundreds of styles from which to choose a favorite (or favorites!).

Today, in addition to the pickle and pickled peppers that we've known and loved for years, pickle manufacturers are following America's demand for more flavorful - mostly hotter and zestier -- and convenient products. Now there are sliced-lengthwise-for-sandwich pickles, which are available in flavors including zesty, fresh kosher, dill -- soon there will be Cajun flavor! Another new pickle "shape" is the small pickles created specifically for snacking out of hand. These new pickles are made from small, miniature cucumbers and can be eaten in two to three bites. They're already available in a Cajun flavor, as well as in kosher dill and bread & butter.

Most pickles are produced by one of three methods: refrigerated, fresh-pack or processed (also called "cured" or "fermented"). Each of these methods creates distinct flavors and textures. Also during production, a variety of flavors are achieved by adding different herbs, spices and seasonings to the pickle liquid. Then, each variety is generally packed whole or cut in halves, spears, sticks, chips, chunks, salad cubes or relish, or sliced lengthwise for sandwiches.

Here is an overview of the various kinds of pickles and pickled peppers available.

Dill: Dill is the most popular variety of cucumber pickle. Herb dill or dill oil is added to impart a distinctive and refreshing flavor. There are many types of dill pickles, including:

• Genuine Dill - These pickles are made by the slow "processed" method. Dill weed is added to the tanks during the last stage of fermentation or to the jar after fermentation. These pickles usually have a higher lactic acid flavor than other varieties.
• Kosher Dill - In pickle lingo, "kosher" means garlic has been added to the brine. More robust than regular dill pickles, kosher dills are the ultimate accompaniment to an overstuffed deli sandwich.
• Overnight Dill - Cukes are placed fresh into brine (which may include a slight amount of vinegar) for a very short time -- one to two days. The entire process takes place under refrigeration, and they stay refrigerated when stored and shipped. The bright green pickles taste like fresh cucumbers accented with dill flavor. They are the kind of pickle you usually find at a deli.
• Other types of dills include Polish and German style.

Sour/Halfsour: Fresh cucumbers are first placed into a seasoned brine which doesn't include vinegar. The containers are then refrigerated, and remain refrigerated when stored and shipped. The longer the cucumbers remain in the brine, the more sour they become. Half-sour pickles are extra crispy and keep their fresh cucumber color.

Sweet: Sweet pickles are packed in a sweet mixture of vinegar, sugar and spices. Here are some variations:

• Bread & Butter - Sweet, thinly-sliced pickles made from cucumbers, onions and chopped green or red peppers. They have a distinct, slightly tangy taste. Available in smooth- or waffle-cut chips or chunks.
• Candied - These pickles are packed in an extra-heavily sweetened liquid.
• No-Salt Sweet - These are a relatively new variety of sweet pickle to which no salt has been added. Usually available as chips.
• Sweet/Hot - These are a "hot" new kind of pickle. They're made by adding hot spices and seasonings to pickles for a delightful spark of piquant flavor.

Pickled Peppers: Made in the same way as cucumber pickles, there are more than fifteen varieties of pickle peppers available, ranging from mild to hot, hot, hot. These are some of the most popular pickled peppers:

• Jalapeno - Thanks to the growing interest in Mexican and southwestern foods, this type of pickled pepper is hot - literally. Fiery jalapenos are packed in brine and come whole or in rings.
• Banana Peppers - Long, shiny, yellow peppers that come both hot and sweet , and are banana-shaped. They're available whole or in rings.
• Cherry Peppers - Shaped like cherries, these pickled peppers are available in red or green and both hot or sweet versions. They're most popular whole or in rings.
• Pepperoncini - These pickled peppers are available whole or as green Greek or Italian. Mildly hot, these peppers are popular in antipasto or Mediterranean-style salads.

Specialty Products: Not only are pickles and pickled peppers very popular, but there is a wide variety of pickled vegetables on the market today. Some are found nationally, others regionally. They include pickled asparagus, beets, cauliflower, cocktail onions, green tomatoes, okra, sauerkraut, sweet mixed vegetables, sweet pickles with raisins, and more.

Pickle and Pickled Pepper Key

Here is a brief look at the various types of pickles and pickled peppers available today.

1. Dill Pickles - Dill is the most popular variety of cucumber pickles. There are three basic types of dill pickles: cured, fresh pack and refrigerated. Included in these types are many, many varieties, such as genuine, kosher, polish and overnight dills. You'll find them on the shelf or in the refrigerated section, whole, in halves or in spears. Nothing goes better with a sandwich, and there's no better out-of-the-jar snack than a dill pickle!
2. Sliced-Lengthwise-For-Sandwiches Pickles - These pickles are made to conveniently layer inside a sandwich and are available in a variety of flavors, including zesty and regular bread-and-butter, dill, garlic and Cajun.
3. Pickle Chips - These pickles can be found on the shelf or in the refrigerated section of the supermarket. There also are many varieties of pickle chips, including bread-and-butter, genuine dill and kosher dill. Choose smooth or waffle cut. Chips are most often served on or with hamburgers or sandwiches.
4. Gherkins - A type of miniature sweet or kosher dill pickle, gherkins are great for accenting appetizers such as garlic sausages or pates, but also are a perfect accompaniment to meat sandwiches. Or just eat them out of the jar!
5. Half-Sour Pickles - These extra crispy refrigerated pickles are seasoned in brine without vinegar and keep their fresh cucumber color. They are ideal sandwich accompaniments, and when chopped, half-sours make a tasty addition to macaroni, potato, tuna and egg salads.
6. Salad Cubes - These crouton-size cubes can be made from sweet or dill pickles. They perk up any salad from tossed greens to potato salad and they are an excellent addition to arranged salads like the classic Cobb salad.
7. Relish - Made from finely cut or chopped pickles, relish comes in many different flavors from hot dog relish with mustard to sweet pickle, hamburger, India, pepper or corn relish and piccalilli. All make a great topping for burgers or hot dogs, and they add flavor to salad dressings, salsas and dips. Spreading relish instead of mayonnaise on bread for sandwiches cuts both calories and fat. Relish is available on shelf, or in the refrigerated section.
8. Pickled Jalapeño Peppers - Available whole or in rings, these fiery and flavorful peppers add pizzazz to Mexican and Southwestern dishes, but also perk up salads, salsas, burgers and sandwiches.
9. Pickled Banana Peppers - Terrific for munching with everything from crab cakes to burgers, and pretty in salads or on pizzas, these long, shiny yellow peppers are available in hot or mild varieties, and come whole or in rings.
10. Pickled Cherry Peppers - Shaped like a cherry, these peppers are red or green, can be hot or sweet, and come whole or sliced. Try chopping them up into casseroles, serving them with meatloaf, or, like other pickled peppers, add them to an antipasto platter. They also make an eye-catching, edible garnish.
11. Pepperoncini - These pickled peppers are available whole in Greek or Italian styles. Mildly hot, these peppers are popular in antipasto or Mediterranean-style salads.
     

Don't Forget the Pickles: They're Piquant, Pungent and Perfect for Sandwiches

• There are endless varieties of pickles with varying degrees of spiciness from hot pickled banana peppers to sweet pickle relish. Mix them in, layer them on, or serve them with sandwiches.
• Pickles are to deli cuisine what sauce is to French food.
• Pickles punch up flavor with no fat and few calories - 15 in a hefty dill and 7 in an ounce of pickled peppers. Pickles add fun to meals.
• Pickle and pickled pepper garnishes transform good sandwiches into great ones. Their interesting shapes, vibrant colors and snappy flavors add appetite appeal. Try mellow bread and butter pickles, golden hot pickled banana peppers, plump red cherry peppers, candied dill pickle sticks or traditional Kosher dill spears or sweet garnish.
• Tingle your tastebuds by adding chopped mildly hot pepperoncini to your favorite tuna salad sandwich. Garnish with sweet gherkins.
• Perk up classic egg salad with chopped red and green cherry peppers.
• Layer pickle chips or pre-cut thin dill slices on sandwiches.
• Low-calorie Chili Burger sauce makes burgers heavenly. Combine low-fat mayonnaise with chili sauce, a splash of red wine vinegar, finely chopped Kosher dill pickles and salt to taste. Spoon on burgers.
• Combine pickled sweet red pepper slices with juice, lemon juice, olive oil and small whole mushrooms. Toss; marinate at least 30 minutes. Spoon on a grilled chicken breast and top with arugula on a crusty roll.
• Try "Round Dogs." Slit hot dogs about 10 times horizontally without cutting all the way through. When grilled they'll curl into "round dogs". Serve on onion rolls topped with sweet and hot pickle relish, crunchy sauerkraut and mustard.

Rediscover Versatile Sauerkraut: It's Savory in Salads and Sandwiches

• Crunchy, colorful Sweet 'n' "Sauer" Confetti Kraut Slaw is a traditional favorite kraut recipe. Toss 3-1/2 cups drained kraut with 1/2 cup cider vinegar, 1 cup sugar, 1 cup chopped celery, 1 chopped green pepper, 1-1/2 cups chopped sweet onion and 1 (4 ounce) jar pimiento, drained and chopped. Cover; chill overnight. This slaw is great with barbecued meats, and it keeps well and travels safely for picnics.
• Lighten up traditional companions pork and kraut, with this appetizing salad. Cut chilled, cooked pork tenderloin into strips and toss with chilled, drained sauerkraut, sliced apple, sliced sweet onion and pickled hot banana pepper rings. Toss with mixture of honey mustard and low-fat mayonnaise. As an alternative, try crumbled blue cheese and blue cheese dressing.
• Remarkable Reubens can be light and lean. On a slice of rye bread, layer lean corned beef and piquant sauerkraut. Add reduced-calorie Russian dressing and top with low-fat Swiss cheese. Broil until cheese melts or heat in microwave using reduced power setting.
• Revisit the legendary Reuben as a light salad. Toss red leaf lettuce with lean corned beef, sauerkraut, reduced-calorie Russian dressing and cubes of low-fat Swiss cheese. Cut hearty pumpernickel bread into croutons and toast in oven. Add to salad; sprinkle with caraway seeds.
• Stuff whole wheat pita pockets with sauerkraut, shredded carrots, sliced plum tomatoes, green and red pepper rings, zucchini matchsticks, garbanzo beans and spicy radish or clover sprouts for a toothsome, healthful summertime sandwich. As an option, mix olive oil with garlic powder, pepper and soy sauce and toss with vegetables before stuffing.
• Add zip to classic warm German potato salad by adding one to two cups of sauerkraut before tossing with the dressing.
   

Spice Up Burgers and Franks with Another Classic Favorite: The Pickle

No menu would be complete without all-American hot dogs and hamburgers. But, of course, the trick is giving these favorite foods a mark of distinction while keeping costs under control. Take a cue from Peter Piper and pick from a peck of pickles and pickled peppers to make terrific value-added meals!

Pickles from sweet to dill and pickled peppers from mild to hot are excellent foils for beef, chicken and turkey burgers and make tasty companions for frankfurters. Whether used as a unique topping, blended into the meat or served simply on the side, pickles and pickled peppers make hamburgers and hot dogs much less ho-hum for practically pennies.

• Spice up the menu with a Southwestern Burger. Top a ground beef patty with tangy salsa, fiery pickled jalapeno rings and jack cheese.
• Don't count out the calorie-counters. Offer Skinny Burgers, ground chicken or turkey burgers served without the bun on a bed of fresh, mixed greens. Top with sauteed mushrooms, onions and pungent pickled peppers and serve with a scoop of cottage cheese.
• Give burgers a Mid-Eastern flair! Mix ground beef with dill pickle liquid; shape into patties and brown. For dressing, combine chopped dill pickles, plain yogurt and sesame seeds. Serve in a pita with lettuce and tomato slices.
• The makings for a real Show-Stopping Burger are in the mix! Saute onion, remove from heat and stir in mild pickled peppers, mushrooms and a dash of salt. Stir half the mixture into the ground beef before cooking and use the remaining portion for topping the browned burgers.
• Customers will be clamoring for your sizzling Pizza Burgers topped with tomato sauce, hot pickled pepper rings and grated mozzarella cheese.
• Hot dogs are a favorite of the young and young-at-heart. For an eye-catching presentation, cut 10 deep slits in each frank, without cutting the whole way through. Broil, and the frank will curl into a Round Dog. Serve on an onion roll with pickle relish piled in the center.
• The Southwestern theme isn't limited to burgers-use spicy salsa, pickled pepper rings and jack cheese on a juicy South-of-the-Border Dog.
• Try another pickled favorite on a frank-piccalilli! The mixed pickled vegetables will add a zingy taste and crunchy texture that make for an uncommon Pickled Dog.
• Try a Dill-iscious Dog! Slit a hot dog lengthwise and insert a dill pickle spear, a slice of cooked bacon, and a piece of American cheese and broil. Serve on a hot dog roll.

The Reuben, Revisited!

The Reuben -- that delectable combination of corned beef, Swiss cheese, sauerkraut and Russian dressing on rye bread -- is celebrating more than 60 years as one of America's best loved sandwiches.

The concoction was invented by Reuben Kulakofsky during a break in the action of his weekly poker game at the Blackstone Hotel in Omaha, Nebraska. Kulakofsky, a deli owner by trade, assembled his now-famous namesake from fixins in the hotel's kitchen. Before long, the unusual combination became the unlikely star of the Blackstone's menu.

Lady Luck followed the sandwich when it won the National Wheat Flour Institute's Sandwich Idea Contest in 1956. By then, the Reuben had become a huge hit throughout the rest of the country.

The streak has continued over the years as Reuben renditions have appeared in everything from soups and salads to casseroles, omelets and even pizza. In fact, Pickle Packers International, the trade organization for the nation's pickle and sauerkraut industry, has tracked and catalogued Reuben recipes since the sandwich's creation. The group has recipes ranging from Reuben Salad to Reuben Pizza.

Some of the newest Reuben variations are skinnier versions of their former selves, reflecting today's lighter eating habits.

Try experimenting with various meats - for example, corned beef can be replaced with lean smoked turkey. Or, substitute low-fat Swiss cheese for regular. But don't give up the piquant sauerkraut - it provides the Reuben's signature flavor with very few calories and without a single bit of fat.

One thing's for certain -- no matter how many variations, good taste, if not good fortune, is sure to follow.

 

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.

Low-Cal Pickles Prized for Snack Appeal

Got a craving for a little something? When a cookie won't do, potato chips are a no-no and rice cakes are a bore, why not reach for a crunchy pickle?!

While you may not have thought of them as a snack, pickles make a terrific munchie. For one thing, low-calorie pickles -- there's only 15 in a large dill -- won't ruin appetites or destroy diets. And while there's no fat in pickled vegetables, there is good nutrition. Snacking on 1/8 cup of pickles counts as one of the 5 daily servings of fruits and vegetables the USDA recommends.

Of course, the best and easiest way to nosh on pickles is right from the jar and out of hand. Some companies have developed pickles specifically for snacking! However, there's a host of other ideas for tasty pickle snacks:

• For a Southwestern-style snack, warm low-fat cream cheese in the microwave till softened and stir in picante sauce, chopped dill pickles and chopped pickled cherry peppers. Serve with tortilla chips. If you favor spicy flavors, add some zippy pickled jalapeno rings to the mix.
• Serve pickle "hors d'oeuvres" to pint-size snackers. Cut up sweet, dill or refrigerated pickles into bite-size chunks and place on a paper plate. Let kids eat as finger food.
• Wrap a baby dill or sweet gherkin with a slice of lean ham or smoked turkey. For a different twist, spread the meat with low-fat cream cheese first.
• For notoriously impatient teenagers, keep several different types of pickles and pickled peppers in the refrigerator for quick snacking. Teens -- who, by the way, identified pickles as one of their favorite vegetables in a recent survey -- will be more likely to pick the pickles if they're as easy to grab as the empty-calorie, high-fat snacks.
• Younger kids will go for cool pickle pops -- chilled large dill pickles skewered with an ice cream stick. A bonus: there are no messy drips like with colored ice pops or ice cream bars.
• Pickle Kabobs are a fun snack for all ages. Thread alternating chunks of pickle, whole pickled pepperoncini peppers, cheddar cheese, carrot chunks (a minute or two in the microwave will make the carrots soft enough to spear), olives, ham or salami on wooden skewers, alternating colors for an attractive presentation. Pickle Kabobs can be made a day ahead and kept refrigerated in a covered plastic container.
• Give a change-up to a grilled cheese sandwich by adding a layer of chopped pickled cherry peppers or bread and butter pickles between the cheese slices. After grilling, cut the sandwich into squares, rectangles, triangles and circles for a quick lesson in shapes while snacking.
• For a heartier nosh try a bagel snack. Corned beef, sauerkraut, Swiss cheese and Russian dressing turn a pumpernickel bagel into a delicious Reuben Bagel. Or, make a Pizza bagel with tomato sauce, shredded mozzarella cheese and pickled pepper rings on a garlic or plain bagel.

Go ahead and munch a bunch of pickles!
 

Pickles, Pickled Peppers and Sauerkraut:The Low-Down on These Low-Cal Vegetables

What's for dinner? If you're one of the millions of Americans on a diet, that question might very well elicit a giant yawn. Once you forego the fat, forget about frying and skip the sauces, there's not much left with taste, right? Wrong!

Pickle Packers International, the trade association for the pickle and sauerkraut industry has a suggestion: add pickled vegetables! Ounce for ounce, it's hard to beat the flavor that pickles, pickled peppers and sauerkraut can add to meals in return for very few calories and no fat.

Here's the skinny on these low-cal vegetables:

• Pickles, pickled peppers and sauerkraut contain no fat.
• Each is low in calories; only 15 in an entire large dill pickle; 7 in an ounce of pickled peppers; and, 22 calories in a half-cup of sauerkraut.
• Pickles and pickled peppers come in dozens of varieties -- garlicky, tart and tangy, sweet, sweet-hot, mild and incendiary to name a few. Chopped or sliced, they make flavorful additions to sometimes-bland diet food recipes.
• Sauerkraut is made from cabbage, a cruciferous vegetable that's been touted as a cancer-fighter. Sauerkraut also delivers 25 percent of the US RDA of vitamin C per half-cup serving.
• Pickles, pickled peppers and sauerkraut count toward the recommended five servings of fruits and vegetables per day.
• Eating hot pickled peppers actually speeds up your metabolism. The "heat" from the Capsaicin in the peppers causes you to salivate and perspire and your nose to run. It's also excellent in vegetarian dishes.

The sky's the limit when it comes to ways to incorporate pickles, pickled peppers and sauerkraut into light and lean menus. Here are a few ideas:

• Chopped pickled cherry peppers, tomatoes, onions, fresh basil and yellow squash make a delicious "salsa" for grilled lean meats or fish.
• Add chunks of dill pickle to tossed salads for extra flavor.
• Layer "sliced-lengthwise-for-sandwiches" garlic dill pickles or sweet-hot pickle chips with sliced tomato and turkey on whole wheat bread. You won't miss the mayo.
• For a change from cottage cheese and fruit, add pickle relish to low-fat cottage cheese and garnish with pickled banana peppers.
• Fold sauerkraut into ground turkey meatloaf. It adds texture, flavor and moistness.
• Add sauerkraut to a variety of colorful fresh vegetables for an easy and flavorful stir fry.

Of course, one of the best ways to shape up with pickles is to eat them out of hand as a snack. With very few calories and satisfying flavor, they're the ultimate guilt-free indulgence.

Rediscover Versatile Sauerkraut: It's Ideal for Today's Leaner, Lighter Eating

• Sauerkraut is a terrific vegetable that fits naturally into health-conscious eating patterns.
• Three-quarters of a cup of undrained sauerkraut contains only 33 calories, has no fat, and it provides almost half the daily requirement of vitamin C.
• Sauerkraut is a cruciferous vegetable, like cabbage, Brussels sprouts, cauliflower, broccoli and turnips. Medical authorities recommend eating several servings of cruciferous vegetables each week to reduce risk of colon cancer.
• Kraut adds zesty flavor to low-calorie cooking. Use sauerkraut as a main ingredient an all kinds of salads or to add crispness to sandwiches.
• For a milder kraut flavor and to reduce sodium, rinse after draining.
• Sauerkraut is crisp and fresh-tasting year-'round. It's available on supermarket shelves in cans or jars, or in refrigerated sections in poly bags. It is conveniently ready to use with no chopping or slicing.
• Look for sauerkraut variations such as Bavarian Kraut, which is sweetened and has caraway seeds added; winekraut, which is fermented in white wine; sauerkraut salad, which is mild, and slightly sweet with onion, red peppers, vinegar and other seasonings. All of these flavors can be served hot or cold.
• Kraut is excellent for meatless meals. In a bit of olive oil, saute sliced potatoes, onions, apples and grated carrots. Add a splash of white wine, freshly ground pepper and dill weed. Sprinkle with soy-based bacon bits.
• When draining kraut, save the juice. One cup has only 22 calories and it has a robust flavor that makes it a superb addition to or base for marinades and barbecue sauces. Plus, it adds acid for tenderizing.