This is my brand new addiction - Half Sour Pickle Chips. I just discovered them at Fairway (a local market) the other day and I’ve almost eaten a whole quart of them since then. I’ve been eating them on practically everything and with practically everything. Heck, I’ve been eating them plain, by themselves.
I’ve never had a really strong sweet tooth. Every now and then I like to indulge in something sweet, but when it comes to snacking, I’m a crunchy and salty kind of girl. Potato Chips are like an ideal food to me. Unfortunately, potato chips, corn chips, pretzels, all of the crunchy and salty snacks are not allowed on the Specific Carbohydrate Diet.
OK, I’ll admit it, sometimes I’ll cheat, and I’ll eat a small bag of plain potato chips as long as the ingredients are only potatoes, oil, and salt. And as long as it’s only a single serving bag of chips. (put a big bag in front of me and I’ll eat the whole thing) Even though I don’t do this often, I’ve found that if I eat one or two servings of plain potato chips, it does not have an adverse effect on me.
I’m always trying to find something to replace potato chips when the craving for something salty and crunchy hits me. Right now, these half sour pickle chips are doing the trick. And I’m loving that they have like no calories and no fat! A big quart of these fresh chips is only $2.19. I can’t even tell you how yummy they are.
Normally, when I think of pickle chips, I think of those horrible soft warm ones that you get on a McDonald’s Hamburger - yuck. Or the same horrible ones you get at Subway or Blimpies on your sandwich. Those scary bright green ones that are soft and cooked. These are fresh and crisp and brined in whole spices and they stay that was because they are refrigerated. In fact, once you try refrigerated pickles, and realize how much better they are in both taste and texture to the standard pickles on supermarket shelves, you will never go back again.
Here is some information about refrigerated pickles from Pickle Packers International:
Whether you’re building a Dagwood sandwich, or looking for a snappy snack, pull out a jar of refrigerated pickles - they pack a powerful flavor punch!
Refrigerated pickles continue to rise in popularity (currently they account for 20 percent of all pickles sales) because they undergo minimal processing, creating cukes that remain ultra crispy and crunchy.
The first step in producing refrigerated pickles is choosing the perfect cucumbers. Cucumbers are chosen for their size, firmness, color, texture and flavor. (Pickling cucumbers are quite different from the pickles grown in backyard gardens — pickling cucumbers are smaller, have thinner skins and grow straighter.)
After the cucumbers are harvested and cleaned, they’re put into jars and covered with a seasoned solution — a “brine.” It may contain some vinegar or acidification, depending on the product, and may include spices such as garlic and dill. The filled jars are immediately refrigerated. They are held in refrigeration for a few weeks so the cucumbers can absorb the seasonings. It is this curing step that is the most important in developing the perfect refrigerated pickle. Also, it is the step that officially changes the cucumber to a pickle.
The pickles are ready for shipping when the concentration of salt within the pickle equals the concentration of the brine. The finished pickles have a distinct, fresh flavor (very much like a deli pickle), are very crisp and maintain their fresh cucumber color.
These perfect-for-munching pickles are shipped under refrigeration and stocked in the refrigerated section of the supermarket. After purchase, the pickles must be stored in the refrigerator before and after the jars are opened — they are a perishable product and will spoil if misshandled. In addition, it is recommended that the pickles be used by the “use by” date on the jar, or within one month after opening the jar, whichever comes first.
Refrigerated pickles are available in many varieties, including kosher dills, genuine dills, half-sour, overnight, and sweet pickles and are available whole, or cut into halves, spears, slices, chips or relish or are sliced lengthwise for sandwiches.