While the pickles come ready-to-eat, there is a “right way” to handle them to preserve their flavor and crunch:
- The Cold Start: Always refrigerate your Simply Pickles for at least 4 hours before opening. A cold pickle is significantly crispier than a room-temperature one due to the way the fibers react to the chill.
- The Clean Extract: Never use your fingers to pull a pickle from the jar. Introduction of bacteria from hands can cloud the brine. Always use a clean fork or dedicated “pickle grabber.”
- The Slice Technique: For sandwiches, slice the dills lengthwise (planks) to maximize surface area. For burgers, a bias-cut (diagonal) provides a thicker, crunchier bite.
- The Brine Reserve: Don’t toss the liquid! Once the pickles are gone, that sea-salt and turmeric brine is “liquid gold” for culinary uses.
Serving and Storage: Maximizing the Snap
How to Serve
Simply Pickles Kosher Dills are the ultimate companion to a heavy, savory meal. Pair them with a classic Reuben, a greasy smash burger, or a rich grilled cheese. The acidity of the vinegar cuts through the fat of the cheese and meat, cleansing the palate between bites. They also shine on a “Charcuterie Board,” acting as a briny contrast to soft bries and salty cured meats.
Storage Tips
Once opened, these pickles should always remain fully submerged in their brine. If the tips of the pickles stick out, they can lose their crunch. Store in the back of the refrigerator (the coldest part) for up to 3 months. The turmeric may settle slightly over time; a gentle shake of the jar will redistribute the natural color.
Tips: The Science of Turmeric and Sea Salt
- The Turmeric Advantage: Turmeric isn’t just for color; it’s a powerful antioxidant. By using it instead of artificial dyes, Mt. Olive ensures the pickles are accessible to those with dye sensitivities.
- Sea Salt vs. Table Salt: Sea salt contains trace minerals that contribute to a “rounder” flavor, preventing the pickles from tasting one-dimensionally salty.
Variations: Creative Uses for Dills
Beyond snacking, these Kosher Dills are a versatile ingredient:
- The Dill Relish: Finely mince two dills and mix with a teaspoon of the brine and some Dijon mustard for a fresh, “Simply” relish.
- The Fried Pickle: Pat the slices bone-dry, dredge in cornmeal, and flash-fry for a natural, dye-free version of the Southern favorite.
- The Brine Marinade: Use the leftover sea salt brine to tenderize chicken breasts for 2 hours before grilling.
Tips: Culinary Rescue with Brine
If you find a sauce or soup tastes “flat,” the answer is often in the jar.
“A tablespoon of the sea salt and turmeric brine added to a potato salad or a tuna melt mixture acts as a flavor brightener. It provides salt, acid, and spice all in one concentrated dose.”
Conclusion: The Clear Choice for Crunch
Mt. Olive’s Simply Pickles Kosher Dills prove that you don’t need artificial additives to create a world-class snack. By leaning on the natural properties of sea salt and turmeric, they’ve crafted a pickle that is inclusive, transparent, and undeniably delicious. Whether you’re a vegan looking for a clean snack or a home cook looking for a reliable sandwich topper, these dills deliver the “snap” you expect with a label you can trust. It’s the simple things, done perfectly.
Frequently Asked Questions
Are these pickles fermented or vinegared?
Mt. Olive Simply Pickles are “fresh pack” pickles, meaning they are preserved in a vinegar-based brine rather than being fermented in crocks. This is what gives them their sharp tang and consistent crunch.
Why is there turmeric in my pickles?
Turmeric is a natural spice used to give the pickles their traditional yellow-green color. Without it (or artificial dyes), the pickles would look a dull grey-green.
Are Simply Pickles truly gluten-free?
Yes. The distilled vinegar used in these pickles is gluten-free, and there are no thickening agents or stabilizers that contain wheat or grain derivatives.
